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Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
chefs & restaurantsnewswine & drinks

News Bites: Newport Mansions Wine & Food Vintner Dinner / Social Enterprise Greenhouse Food Accelerator Applications / Cocktail Squad Now in RI

by David Dadekian September 8, 2019
written by David Dadekian

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


14th Annual Newport Mansions Wine & Food Festival Announces ‘Vive La France’ Vintner Dinner 

Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
Chefs for the 14th Annual Newport Mansions Wine & Food Festival “Vive La France” Vintner Dinner

The Newport Mansions Wine & Food Festival, one of the East Coast’s most sophisticated culinary events, returns for its 14th year, September 19 – 22, 2019. The Marble House lawn will once again be the spectacular setting for the much-anticipated two-day Grand Tasting on Saturday, September 21 and Sunday, September 22, which offers guests the chance to sample hundreds of wines from around the world and cuisine from nearly two dozen regional restaurants and caterers.

The highly-regarded Vintner Dinner at Rosecliff will return on Saturday evening, from 7:00 p.m. to 10:00 p.m.  The location, modeled after the Grand Trianon, the garden retreat of French kings at Versailles, will be the inspiration for the ‘Vive La France’ themed-evening, beginning with Calvisius Caviar and Champagne on the terrace along with passed canapés.

An interactive three-course dinner will follow in the ballroom.  Each course, prepared by renowned chefs Laurent Manrique of Café de la Presse, San Francisco; Robert Sisca of Bistro du Midi, Boston; 

Anthony Cole of Chatham Bars Inn, Chatham; Christopher Curtin of Éclat Chocolate, Philadelphia; Daniel Skurnick of Le Coucou, New York City; and Michelle Boland of Oak + Rowan, Boston; will be paired with a fine wine from the French regions of Alsace, Burgundy, Rhône and Bordeaux. 

Vintners will lead guests through each course and their pairings, which will include the 2005 Champagne Charles Heidsieck, Millésimé Brut, Reims; 2016 Philippe Pacalet, Meursault, Burgundy; 2016 Marcell Deiss, Rouge, Alsace; 2015 Château la Nerthe, Châteauneuf-du-Pape, Rhône; 2016 Cyprès de Climens, Sauternes-Barsac, Bordeaux. Dessert and cordials will be served on the terrace.

For tickets, visit www.newportmansions.org/events/wine-and-food-festival/the-vintner-dinner.

The 2019 Newport Mansions Wine & Food Festival also welcomes FOOD & WINE Magazine Culinary Director at Large and “Mad Genius Tips” host Justin Chapple as the headliner of the Grand Tasting, cooking on the MONOGRAM Culinary Stage on Saturday, September 21 followed by an appearance at the MONOGRAM Pizza Oven.

Kevin Des Chenes, Celebrity Chef to such clients as Giuliana Rancic, Kathie Lee & Hoda, Isaiah Thomas, and Tim McGraw, and author of “Beyond My Chef Coat,” will take to the MONOGRAM Culinary Stage on Sunday, September 22nd.  Also participating in weekend cooking and grilling demonstrations will be local and national favorites including Terence Feury of Forty 1˚ North in Newport; Jacob Jasiniski of Cara at The Chanler at Cliff Walk in Newport; Will Gilson of Puritan & Co. in Cambridge; Ed Brylczyk of Dole & Bailey in Woburn; John Tesar of Knife in Dallas; and Felix Florez of Ritual in Houston, to name a few.  

Additional highlights of the weekend include a series of Seminars throughout the day on Friday, including Flight of the Oyster, In Vino Veritas: Italian Wine, Sonoma vs. Napa, Bubbles & Caviar, and the Eastern Mediterranean: Wines of Israel, Lebanon, and Greece, at The Breakers Stable & Carriage House; the elegant Friday night Wine & Rosecliff Gala, featuring a special selection of fine wines from around the globe, as well as food from at least 20 New England chefs amid seaside Gilded Age splendor; late night bites and cocktails by some of the Festival sponsors at Newport After Dark on Saturday night at Forty 1˚ North on the Newport waterfront; and the Sunday Jazz Brunch on the Marble House Terrace, the perfect way to begin a leisurely day at the Sunday Grand Tasting. 

The Presenting Sponsor of the 2019 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. MONOGRAM is the Culinary Stage Sponsor. 2019 Premier Cru Sponsors are Flood Lincoln, Santa Margherita, Wines of Israel, Chateau D’esclans, Tito’s Handmade Vodka, Dole & Bailey, and Knob Creek. Vintage Sponsors are Atria Senior Living, Bank Newport, Brooks Brothers, Boar’s Head, Brockmans Premium Gin, Calvisius Caviar, Coca-Cola, Dasani, Don Julio, Filippo Berio, Kobrand, Mount Gay Rum, National Trust Insurance Services, Newport Craft Truly Hard Seltzer, and United Airlines. Media sponsor is LocalWineEvents.com. 

For more information and to purchase tickets for the 2019 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org or call (401) 847-1000.


Social Enterprise Greenhouse Seeks Social Entrepreneurs for Its 2020 Food Accelerator Program

Social Enterprise Greenhouse Accelerator

Social Enterprise Greenhouse (SEG) is accepting applications for its 2020 Food Accelerator program. Motivated and coachable social entrepreneurs who have a feasible food venture and a desire to build a “do well, do good” business with high social impact are encouraged to apply. Applications are due on October 1, 2019. The Food Accelerator program begins in January 2020. The application is available at www.bit.ly/SEGAccelerator2020.

Social Enterprise Greenhouse’s Accelerator is the organization’s signature venture development program. It features a 12-week blended learning experience that provides social entrepreneurs with the tools, networks, and resources to further validate their venture, understand their customer, and formalize growth strategies from fundraising to social impact measurement. Additional value is provided by one-on-one business coaching, a peer cohort model, and access to SEG’s coworking space at 10 Davol Square, Providence.

About the SEG Food Accelerator

The Food Accelerator program, now in its fifth year, offers an industry-tailored curriculum and advising, customized face-to-face instruction, peer learning, and access to a network of industry experts in addition to the entire SEG Advisor network to help entrepreneurs grow their businesses in Rhode Island and beyond.  

This is a growth opportunity for all food ventures that address topics such as:

  • Sustainable food, agriculture, and aquaculture practices
  • Food access
  • Food waste
  • Cultural heritage
  • Workforce development
  • International development
  • Place-making and community building

SEG’s 2020 Food Accelerator is delivered in partnership with Brown University and is funded by the Rhode Island Department of Labor and Training Real Jobs RI Initiative, United Natural Foods, Blount Fine Foods, and Newman’s Own Foundation. Forty-eight social ventures have graduated from the SEG Food Accelerator since its start in 2016, including successful local enterprises such as Bellicchi’s Best Biscotti, Bootblack Brand, Cloverbud Ranch, FoodSCAPE, Hocus Pocus Farm, and Savory Fare.

The purpose of SEG’s Accelerator program is to stimulate innovation in Rhode Island and to help create more successful, sustainable “do well, do good” businesses, leading to healthier and more prosperous communities for all.


Cocktail Squad® Expands Distribution of Its Premium Canned Cocktails to Rhode Island

Two New Flavors Recently Added to the Award-Winning Line

Cocktail Squad

Boulder-based Cocktail Squad® announces expanded distribution of its products to Rhode Island starting September 1, 2019. Cocktail Squad offers a line of premium, ready-to-drink canned cocktails fresh from the Rocky Mountains. Recently,  two new flavors were added — Whiskey Sour and Bourbon Smash – and with these additions, Cocktail Squad® becomes one of the few brands in the nation with a product line crossing over four real spirits.

Recently released new flavors are perfect for fall picnics, tailgating and more!  

Whiskey Sour  (Silver 2019 Pr%f Awards) – Handmade bourbon whiskey with a juicy finish from pressed lemon and orange juice and some gomme syrup lend a distinct richness to this classic cocktail. The Whiskey Sour is produced under nitro so it has a creamy mouthfeel and a luscious finish. Like the can reads, “Pucker up . . . now linger in that luxurious finish.” 

Bourbon Smash (Silver 2019 SIP Awards, Bronze 2019 USA Spirits Ratings, Gold 2019 Pr%f Awards) – The team mixes hand-crafted bourbon whiskey, Rocky Mountain blackberries, spearmint, and pressed lemons for a smash hit in this refreshing full-flavor cocktail.

Crisp, clean, and full of flavor, Cocktail Squad’s classic cocktails come in sleek, artfully branded 12-ounce cans with two servings per can and fresh, small-batch flavor. Launched in late 2018 with four flagship flavors – Gin & Tonic (Bronze 2019 USA Spirits Awards, Silver 2019 Pr%f Awards), Margarita (Silver 2019 NY International Spirits Competition (NYISC), Bronze 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards),Vodka Soda (Silver 2019 Pr%f Awards), and Greyhound (Gold 2019 NYISC, Silver 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards) – Cocktail Squad is the answer to your craving for craft drinks that are convenient, portable and delicious. 

All products are 10% ABV and the non-whiskey drinks are all gluten-free and have an MSRP of $4.99 per can or $20 per four-pack.

Cocktail Squad® creators Lauren and John Maggio conceived of the concept while enjoying a cocktail at a new local bar. 

“I had this lightning-bolt moment,” said Lauren Maggio, Co-Founder of Cocktail Squad®. “There are so many people like us who are busy, working hard and in the throes of parenthood who would appreciate an elevated cocktail that’s convenient and portable. Ultimately, we want to offer a full line of classic cocktails that read like the menu from your favorite bar.”

As part of the Squad, the Maggios brought together a manufacturing partner, a master sommelier, a top-tier designer, and a 3rd generation R&D expert to form the unique Squad, aptly represented by its stylish bear, fox and bird logo. Lauren, originally from New Orleans, loves to highlight what she calls a Happy Hour Revival™, which happens by simply cracking open a Cocktail Squad® can. 

Cocktail Squad® takes the canned cocktail experience beyond a barbecue. It is perfect for picnics, tailgating, hiking, skiing, boating, and host gifts. More than a low alcohol malt beverage or spritzer, Cocktail Squad’s spirit-based products are full-sized, full-strength cocktails in a can, making the craft bar experience accessible to anyone. 

The full line of Cocktail Squad® products can be found in Rhode Island at East Side Wine & Spirits and Nikki’s Liquors in Providence, Town Line Fine Wine & Spirits and Haxton’s Tollgate Liquors in Warwick, Edgewood Wine & Spirits and Oaklawn Liquors in Cranston, and Stonebridge Liquors in Tiverton. They are also available throughout Arizona, Colorado, and Massachusetts. Please go to www.cocktailsquad.com for more information.

September 8, 2019 0 comment
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News Bites: New Menus at ProvidenceG / See Canstruction RI / Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet

by David Dadekian March 19, 2016
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 ProvidenceG and New Corporate Executive Chef Robert Sisca Announce New Menus and Launch of Weekend Brunch Beginning on Easter

Chef Sisca infuses menus with unique vision and passion for the freshest seasonal ingredients

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Hamachi crudo finished with thinly sliced sweet Asian pears at Garde

Spring is in the air, inspiring new culinary creations at the ProvidenceG,​ a​long with the launch of a Saturday and Sunday brunch series beginning on Easter! With new Corporate Executive Chef Robert Sisca at the helm of ProvidenceG’s three differentiated restaurant venues – G​arde,​ R​ooftop at the ProvidenceG​ and G​Pub​ – guests will experience refreshed menus. At Garde, a special prix fixe Easter brunch celebration will introduce its new weekend brunch series, crafted and executed through the collaborative efforts of Sisca, Executive Chef Christopher Nardoza and Sous Chef Michael Haigh.

An award-winning chef who recently joined the ProvidenceG team after nearly seven years as executive chef of Boston’s renowned Bistro du Midi and five years at the Michelin three-star restaurant Le Bernardin, Sisca is excited to unveil new menus for Garde, Rooftop at the ProvidenceG, and GPub, as well as new offerings such as a lively and elevated brunch at Garde with “something for everyone.”

Weekend Brunch Series at Garde Begins Easter Sunday

Garde is offering a brunch feast on Easter Sunday. From 10 a.m. to 4 p.m. on Sunday, March 27, guests can select from a three-course prix fixe brunch menu featuring exclusive Easter fare in addition to new menu items for $29. A preview of Garde’s weekend brunch series begins next Saturday, April 2. The selection includes smoked white asparagus soup followed by duck confit French toast and a luscious salted caramel cheesecake. With nine entrées to choose from, additional brunch sides like house smoked bacon and savory duck fat potatoes available, and special cocktails like Bloody Marys, Bellinis and Mimosas, Garde offers a wide range of treats to enjoy on Easter Sunday.

Chef’s secret for the Easter holiday? “I think of lamb when I think of Easter so I created a number of ways for guests to enjoy it during our brunch,” said Sisca. “Our brisket burger, for example, comes with lamb bacon while our rye cavatelli is prepared with a lamb neck ragout. We also offer lamb tartare as a first course item.”

Please call​ (401) 6​32-4799​ or reserve online at o​pentable.com/garde-de-la-mer ​for Easter Brunch or upcoming brunches offered every Saturday and Sunday, beginning on April 2, from 10 a.m. to 4 p.m.

New Menu Offerings – Garde

Garde has launched a new menu reflecting Sisca’s first major collaboration with Garde’s kitchen leadership team, including Nardoza and Haigh.

Known for its skillful preparation of French-inspired seafood and meat, Garde – under Sisca’s leadership – will retain its French influence and commitment to sourcing local and native ingredients, while offering a menu that changes seasonally.

“Our goal was to create a menu that was approachable and fun,” said Sisca. “Our new menu allows guests to casually stop by the bar to enjoy charcuterie and cheese or to indulge a bit more with a great dish of hand rolled pasta – an item that will be prepared daily and will play an important role in featuring land and sea offerings at Garde. We’ve also created several vegetarian options for this menu, aiming to satisfy various palate preferences.”

The new menu encourages sharing and exploration with a wide variety of charcuterie and cheese selections, as well as dishes such as lamb tartare paired with a French-inspired mix of vadouvan spices, potato crisps and essential quail egg; and an artful Hamachi crudo finished with thinly sliced sweet Asian pears, almonds, green garlic and black vinegar seaweed crisps. The menu also features exciting new seafood presentations, including Spanish octopus with confit fennel, native littlenecks and bouillabaisse jus; and Mediterranean sea bass with chorizo, broccoli rabe, golden raisins and blood orange. All of Garde’s seafood dishes draw inspiration from seasonal fish and shellfish sourced both from the Mediterranean Sea and local waters.

New Menu Offerings – Rooftop at the ProvidenceG

Rooftop at the ProvidenceG has also launched a new menu that leverages the venue’s appeal as both a culinary and entertainment destination.

“Given the Rooftop’s seventh-story perch offering scenic views of the Providence skyline and year-round status as the only rooftop restaurant and lounge, it was important for us to create a more upscale bar menu that indulges our guests whether they are here in the evening to dine or late night to unwind,” said Sisca. “We also wanted a selection that allows guests to easily enjoy their food while taking in entertainment like our weekend DJ series.”

The new Rooftop menu offers small and large plates, including a new charcuterie brick oven pizza topped with etna salumi, coppa, provolone, picante and chili oil; crudo bar; fried calamari and steak frites.

New Menu Offerings – GPub

GPub has launched a refreshed menu.

“I loved the menu at GPub when I joined the ProvidenceG team and wanted ensure a continued vision of seasonality and high quality in a gastropub atmosphere,” said Sisca.

As a result, Sisca and GPub Executive Chef Kevin Robinson have updated the favored Faroe Island salmon, crispy fish sandwich, fish tacos and jalapeno mac & cheese to advance spring flavors; and added new items including croque madame, shrimp ‘n’ grits and steak frites.


Canstruction® RI Returns to Providence Place – Teams to Build Giant Canned Food Sculptures on Saturday

Building Competition Benefits the R.I. Community Food Bank

WHO: Local Teams Comprised of Architects, Engineers and Construction Contractors

WHEN: The exhibit runs through Friday, March 25. Sculptures are then “de-canstructed” for delivery of thousands of cans of food to the Rhode Island Community Food Bank.

WHERE: The Providence Place Skybridge Concourse

WHAT: The sixth biennial Canstruction® RI competition featuring colossal sculptures designed and built entirely from full cans of food. The media is encouraged to visit the Providence Place Concourse between 10 and 11 a.m. to view the teams’ progress on the sculptures as well as interview participants.

The competition features awards selected by a panel of independent jurors, and the opportunity for teams to submit photos of winning sculptures to the international competition (www.canstruction.org). The juried award categories are Best Meal, Best Use of Labels, Structural Integrity and Jurors’ Favorite as well as up to two Honorable Mentions. Viewers may vote for the local “People’s Choice” award at www.rifoodbank.org.

This year’s Canstruction® RI teams include employees and members of:

  • Construction Leadership Council of the R.I. Chapter of Associated General Contractors, Providence
  • Dimeo Construction Co., Providence, and Edward Rowse Architects Inc., Providence
  • Durkee, Brown, Viveiros & Werenfels Architects, Providence; Odeh Engineers, Providence; Parker Construction Co., East Providence; and Herrick & White Architectural Woodworkers, Cumberland
  • Gilbane Building Co. and Brewster Thornton Group Architects, both Providence companies
  • LLB Architects, Pawtucket, and Shawmut Design and Construction, Providence
  • Saccoccio & Associates, Cranston; DiPrete Engineering, Providence; and H. V. Collins Co., Providence.

WHY: Currently, the Food Bank serves about 60,000 Rhode Islanders each month through a network of 167 non-profit hunger relief agencies. These include food pantries, shelters, youth programs and senior centers across the state. One in three of those served is a child under 18, and one in five is an adult over the age of 60.


Tio Mateo’s Mexican Grille & Greenwich Bay Gourmet Announce New Location

Tio Mateo’s and Greenwich Bay Gourmet announce the opening of their new location at 70 Cliff Street in the heart of historic East Greenwich. Tio Mateo’s and Greenwich Bay Gourmet combine the best of two restaurants under one roof.

Tio Mateo’s Mexican Grille has a menu of burritos, enchiladas, tacos and quesadillas prepared with recipes from Tio’s original chefs from Hidalgo, Mexico. Also featured are specialties such as street tacos, pork Colorado and Chiles Rellenos con pollo .

Greenwich Bay Gourmet is the popular all-day kitchen with signature sandwiches, soups and salads. Catering is also available.

Owner Ross DiSegna says: “Our mission is to provide fresh, healthy, authentic food at a fast pace. We make everything from scratch, and whether you sit down or take out, we strive to make our customers feel like family. Greenwich Bay Gourmet and Tio Mateo’s are a work in constant progress.

“We are excited to keep evolving, and we thank you for taking this journey with us!”

Hours are 10:00am to 8:00pm Monday thru Saturday.

Patrons may call 401-886-1973 or visit tios-gbg.com.

March 19, 2016 0 comment
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News Bites: Chef Robert Sisca joins ProvidenceG as Corporate Executive Chef / Maple Sugaring Season Opens at Coggeshall Farm Museum / RI Food Fights Announces Best Wing Winner

by David Dadekian February 5, 2016
written by David Dadekian

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

Chef Robert Sisca Announces Departure From Bistro du Midi and Accepts New Position as Corporate Executive Chef for ProvidenceG

Chef Robert Sisca, photo by JWessel Photography

Chef Robert Sisca, photo by JWessel Photography

After nearly seven successful years at Boston’s award winning Bistro du Midi, a MARC Restaurant Group property, Chef Robert Sisca announces he is leaving his position as Executive Chef & Partner. Sisca was the opening Executive Chef for Bistro du Midi and the restaurant has since earned local and national acclaim such as: Boston Magazine Top 50 Restaurants of Boston, Improper Bostonian Boston’s Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People’s Choice Award for Best New Chef New England, The Boston Globe Best of the New as well as a three-star review by The Boston Globe. Sisca’s last day at Bistro du Midi is today and a new chef is not yet named.

“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition,” says Marlon Abela, MARC Chairman. “We wish him every success in his future endeavors.”

Sisca also announces his acceptance of a new position as Corporate Executive Chef for ProvidenceG, a new development of an iconic historical building in the heart of downtown Providence, Rhode Island, with three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Beginning in March 2016, guests of ProvidenceG restaurants can anticipate an enhanced experience showcasing a new culinary vision and menus finessed with Sisca’s extraordinary talents and direction.

“We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence,” says Colin Geoffroy, President of GHospitality. “As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept.”

At ProvidenceG, Sisca will play a key role in the organization as a senior member of the management team. He will take responsibility for all aspects of food and the kitchen, from concept through execution and oversight and will be intimately involved in the ProvidenceG’s strategy and management.

Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and Four Stars from the New York Times.


Coggeshall’s Annual Maple Sugaring Season Opens Feb. 16

Visit the “Sugar Camp” at Bristol’ s living history museum while the sap is flowing

Maple Sugaring

Maple Sugaring

Coggeshall Farm Museum, a living history museum in Bristol, RI, invites the public to participate in its annual maple sugaring demonstrations Tuesday, Feb. 16 through Sunday, Feb. 21, and weekends from Feb. 27 through March 13. The museum will be open 10 am to 4 pm on maple sugaring days, in all weather.

During your visit you can stroll to an 18th-century sugar camp and learn how Federalist-era people made maple sugar over a campfire. Then warm up around the hearth in Coggeshall’s historic farm house and enjoy some mulled cider and johnny cakes. Visit the farm’s heritage breed livestock, such as American Milking Devon cattle and Gulf Coast Native sheep, including six newborn lambs.

Maple sugaring is included with museum admission and free to Coggeshall members. Weekend admission is $5/children, seniors and active-duty military; $7/adults. Weekday admission from Tues., Feb. 16, through Friday, Feb. 19, is $3/children, seniors and active-duty military; $5/adults. Children under 3 are free. Memberships can be purchased online at www.coggeshallfarm.org or at the museum.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunday during the week of February 16 for school vacation; and by appointment for groups, workshops, private events or scholarly visits.

For more information, email c.elder@coggeshallfarm.org or call 401-253-9062.


Just In Time for the Big Game, RI FOOD FIGHTS Announces Best Wing Winner

Boneheads Wing Bar crowned Lord of the Wings 2016 in online voting

RI FOOD FIGHTSThis Sunday millions of chicken wings will be consumed all over the country as sports fans and friends gather for the big game. While it remains to be seen which team will hoist the trophy, one Rhode Island restaurant is already celebrating victory in the competition for best wings: Boneheads Wing Bar in West Warwick.

RI FOOD FIGHTS’ third annual Lord of the Wings featured over 20 restaurants around the state participating in a virtual event to determine whose bird rules the roost. Over 600 people joined the fun by purchasing a passport to sample each competitor’s wings over the month of January, then vote for their favorite with a social media post. When the votes were tallied, Boneheads was crowned this year’s Lord of the Wings, with Tomaselli’s at Rosario (Providence) taking the runner-up spot. This is the second year in a row that Boneheads has emerged as the Lord of the Wings; they also won Festival Favorite at last year’s National Buffalo Wing Festival in Buffalo, NY.

“We’re grateful for all the restaurants who participated. It was an intense competition and on any given Sunday anyone could have come out on top,” said RI FOOD FIGHTS founder Jim Nellis. “In the end, Boneheads gets to spike the ball and do the Ickey Shuffle… Is that still a thing?”

“Coming out on top of such a great event for the second time is very satisfying and humbling,” said Boneheads co-owner Matt Corona. “Lord of the Wings is one of, if not the most popular Food Fight for a reason: people love wings. Jim has found a great mix of awesome restaurants to participate and we are honored to have been named the favorite.”

RI FOOD FIGHTS next virtual event, the first annual Italian GRINDER Throwdown is going on now through February 29. Visit rifoodfights.com for more information.

February 5, 2016 0 comment
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Providence’s Chef Matthew Varga, appearing at The Sun WineFest, January 23-25, 2015

by David Dadekian January 20, 2015
written by David Dadekian

Gracie's Executive Chef Matthew Varga

Gracie’s Executive Chef Matthew Varga

The Sun WineFest ’15 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. This year Providence’s own Matthew Varga, Executive Chef of Gracie’s, is one the many talented chefs presenting a dish at The WineFest’s Saturday night Celebrity Chef Dine Around.

Gracie’s was recently named a AAA Four Diamond Award-Winning Restaurant for the fifth year in a row—the only restaurant in the Providence area to receive the Four Diamond. Only 2.3% of the nearly 30,000 restaurants approved by AAA make the Four Diamond list.

Varga told us about the dish he will be preparing for Saturday evening’s Celebrity Chef Dine Around, a Sherry Roasted Beet Salad with black pepper ricotta, poached apple, pistachio honey, curly endive. Having recently honeymooned in Italy, he created this dish based off of a Sicilian cassata. Cassatas are found in restaurants and cafes all over Sicily and it’s a traditional dessert made up of ricotta, pistachios or other nuts and dried fruits.

Varga’s salad is cassata-inspired. The pistachio honey is made up of blended olive oil, pistachios, honey, thyme and crushed red pepper, and is the dressing on the beets from Freedom Food Farm. The ricotta is of course award-winning Narragansett Creamery Ricotta, that he adds some salt and pepper to—it needs nothing else!

Varga is happy to be part of the Sun WineFest this year for a chance to spend time with other chefs from around the area and around the globe. Chef Michael Ginor, a frequent participant in the Sun WineFest, owner of Hudson Valley Foie Gras and friend of Varga’s—Ginor joins Varga at Gracie’s for an annual Star Chef Dinner with the next one coming up on March 16th—is one of the main reasons Matt’s joining the WineFest. Another WineFest participant, Chef Robert Sisca of Bistro du Midi in Boston, is joining Varga at Gracie’s for the February 23rd Star Chef Dinner.

“I’m very excited to be a part of this,” Varga said. “It’s something I didn’t expect to be included in, and it’s a great opportunity to meet some new friends and hang with some old friends.”

The Sun WineFest ’15 runs Friday, January 23 through Sunday, January 25 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 20, 2015 0 comment
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Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation 2014 Innovation Fellow

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