Eat Drink RI
The best local food and beverage information in Rhode Island
  • Latest News
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Tag:

Tallulah’s Taqueria

StarChefs 2023 Coastal New England Rising Stars
chefs & restaurantsnewswine & drinks

News Bites: StarChefs Announces the 2023 Coastal New England Rising Stars / Hope & Main Hosts RI Pitch Room Competition

by David Dadekian September 7, 2023
written by David Dadekian

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


StarChefs Announces the 2023 Coastal New England Rising Stars and Rising Stars Restaurant Week

View photos of all the Rhode Island StarChefs 2023 Winners, and some of their work, in a slideshow following the story.

StarChefs, the restaurant industry magazine, announces its 2023 Coastal New England Rising Stars. To celebrate the new class, StarChefs will host a Rising Stars Restaurant Week from September 20 through October 4. The two-week campaign highlights the Rising Stars and gives guests the opportunity to experience the honorees’ signature dishes and drinks. The 2023 class includes 21 food and beverage professionals, recognized by StarChefs not only for their exceptional food and drinks, but also their ability to lead, inspire, and support their local communities.


The Rising Stars Award winners are designated by the StarChefs editorial team based on in-person tastings and interviews. In each market, the editorial team tastes and interviews with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of 17 to 25 professionals who best represent the future of American hospitality. Although Rising Stars Awards are given out locally, award winners are evaluated according to a set of national standards. Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink win an individual the designation of a StarChefs Rising Star. The 2023 Coastal New England Rising Stars will be the 83rd class of Rising Stars Award winners and the 2nd class from Coastal New England.


2023 StarChefs Coastal New England Rising Stars Award Winners

CHEFS
Jeremy Broucek of Bread & Friends | Portland, ME
Eric Brown of Thick Neck | Providence, RI
Valerie Goldman of The Honey Paw | Portland, ME
Luke Mersfelder of Bywater | Warren, RI
Nikhil Naiker of Nimki | Providence, RI
Manny Rojas of or, The Whale | Nantucket, MA
Basil Yu of Yagi Noodles | Newport, RI
Neil Zabriskie of REGARDS | Portland, ME

GAME CHANGER
Presented by S.Pellegrino
Celebrates a chef whose leadership is boldly advancing the restaurant industry, whether it’s through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.
Scott LaChapelle of Pickerel | Providence, RI

RESTAURATEURS
Presented by Jade Range
Marisa Lewiecki and Jordan Rubin of Bar Futo and Mr. Tuna | Portland, ME
Taylor Oliver and Andrea Solimeo of Pizzeria Gemelle, Ventuno, and Via Mare | Nantucket, MA

COMMUNITY
Presented by Resy
Recognizes professionals who are deeply connected to the local culinary community, dedicate their time to community outreach, and are ultimately catalysts for involving members of the culinary community in important initiatives.
Robert Andreozzi of Pizza Marvin | Providence, RI
Cyle Reynolds of Crispy Gai | Portland, ME

CONCEPT
Nicholas Gillespie of Dune Brothers Seafood | Providence, RI

PASTRY CHEF
Presented by TCHO Chocolate
Georgia Macon of Twelve | Portland, ME

BARTENDERS
Presented by Beam Suntory
Arvid Brown of Room for Improvement | Portland, ME
Britt Simons of The Eddy | Providence, RI

SOMMELIERS
Bethany Caliaro of Gift Horse and Oberlin | Providence, RI
Kelsey Shaw of Bayberry Garden | Providence, RI

MENTOR
Presented by Vitamix Commercial
The 2023 class of Coastal New England Rising Stars anonymously voted on a Mentor Award winner. The award goes
to a chef who supports and inspires young restaurant professionals in their community, while nurturing talent with
generosity, skill, and vision.
Ben Sukle of Gift Horse and Oberlin | Providence, RI

STARCHEFS SUPPORTS
StarChefs is excited to partner with Singer M.Tucker and Chef Jake Rojas of Tallulah’s Taqueria to support
Amos House during Coastal New England Rising Stars Restaurant Week. Since 1976, Amos House has
been a staple of the Rhode Island nonprofit community, serving the homeless, unemployed, and those who
are living in poverty. For every Niman Ranch pork belly carnitas taco sold at Tallulah’s Taqueria during
Rising Stars Restaurant Week, StarChefs will donate $5 to Amos House.

ART OF PRESENTATION
In partnership with Steelite International, the award winners will have the opportunity to win the Rising Stars
Art of Presentation Award. This online content showcases the creativity and art of plating. The winner will
receive $5,000 toward Steelite International products of their choice. Voting will remain open to the public
through Monday, September 18th at 10 A.M. EST.

Rising Stars Supporters
Symrise, Steelite International, Vitamix Commercial, S.Pellegrino, Niman Ranch, Jade Range, TCHO
Chocolate, DemKota Ranch Beef, Singer M.Tucker, Corto Olive Co., Lumina Farms, Beam Suntory, Resy,
Vulcan, GoProvidence, Trentadue Winery, Amos House, Narragansett Brewery

  • Chef Eric Brown of Thick Neck
    Chef Eric Brown of Thick Neck
  • Thick Neck's Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
    Thick Neck’s Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder
  • Chef Luke Mersfelder of Bywater
    Chef Luke Mersfelder of Bywater
  • Bywater's Crudo
    Bywater’s Crudo
  • Chef Nikhil Naiker of Nimki
    Chef Nikhil Naiker of Nimki
  • Nimki's Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
    Nimki’s Saina: Fried Spring Green-Lentil Roll, Spring Onion-Carrot Top Powder, Tamarind-Mint Chutney
  • Chef Basil Yu of Yagi Noodles
    Chef Basil Yu of Yagi Noodles
  • Yagi Noodles's Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
    Yagi Noodles’s Tantanman: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp
  • Chef Scott LaChapelle of Pickerel
    Chef Scott LaChapelle of Pickerel
  • Pickerel's Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
    Pickerel’s Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly
  • Chef Robert Andreozzi of Pizza Marvin
    Chef Robert Andreozzi of Pizza Marvin
  • Pizza Marvin's Chowdah Pie: Clams, Potato, Bacon, Herbs
    Pizza Marvin’s Chowdah Pie: Clams, Potato, Bacon, Herbs
  • Chef Nicholas Gillespie of Dune Brothers Seafood
    Chef Nicholas Gillespie of Dune Brothers Seafood
  • Dune Brothers Seafood's Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
    Dune Brothers Seafood’s Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri Peri Mayonnaise, Molho Cru
  • Bartender Britt Simons of The Eddy
    Bartender Britt Simons of The Eddy
  • The Eddy's Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
    The Eddy’s Crushed Velvet: Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup, Lemon Peel
  • Sommelier Bethany Caliaro of Gift Horse and Oberlin
    Sommelier Bethany Caliaro of Gift Horse and Oberlin
  • Oberlin's Pasta with Yoigokochi Sake
    Oberlin’s Pasta with Yoigokochi Sake
  • Sommelier Kelsey Shaw of Bayberry Garden
    Sommelier Kelsey Shaw of Bayberry Garden
  • Chef Ben Sukle of Gift Horse and Oberlin
    Chef Ben Sukle of Gift Horse and Oberlin

Photos courtesy of StarChefs

About StarChefs:
StarChefs has supported the restaurant industry since 1995 and serves as an essential resource for
restaurant professionals, as well as a backstage pass for food-savvy consumers. StarChefs’ original content
is driven by in-person tastings and interviews across the country, and its mission is to catalyze culinary
professionals’ success and give them the tools to overcome challenges. Through its Rising Stars Awards
and Rising Stars magazine, StarChefs has recognized up-and-coming industry professionals nationally
each year since 2003. Connect with StarChefs on Instagram and Facebook.


Hope & Main Teams up with Sam Adams Brewing the American Dream to Host RI Pitch Room Competition for Third Year in a Row

Come to the Schoolyard Market and Cheer On Your Favorite Local Food Businesses

2023 Munch Madness

During Wednesday’s Schoolyard Market, on September 13 from 5 to 8:00PM, Hope & Main will host the third annual Sam Adams Brewing the American Dream Pitch Room Competition where six local food companies will compete for $10,000 in prize winnings and the honor of being Rhode Island’s champion. 

It is all part of a six week-long Munch Madness Competition where Hope & Main members compete for the coveted prize from Sam Adams Brewing the American Dream.

Says Hope & Main Founder, Lisa Raiola, “We are proud to host the Pitch Room Competition. It is a little bit like Shark Tank meets Chopped in Rhode Island. It is such a great opportunity for exposure for our food-preneurs.  The event brings high visibility to Rhode Island’s vibrant, growing, and diverse food economy powered by small businesses.”

Sam Adams Brewing the American Dream supports local food and beverage entrepreneurs across the U.S. with access to capital, networks, and business coaching. 

The Pitch Room Competition will take place in front of a live panel of all-star judges including Jamie Coelho, the editor in chief of Rhode Island Monthly: Chef Sanjiv Dhar,  the Owner of Spice Kraft Inc, and RI Hospitality Association’s Restaurateur of the Year 2023; Jarvis Green, retired New England Patriots player, two-time Super Bowl Champion, and food-preneur; and Jennifer Glanville, Master Brewer for Sam Adams Boston Brewery.  Rhody food fans will hear six pitches from Hope & Main founders who were selected by popular vote in the first round of Munch Madness. 

2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.
2022 Munch Madness Winner Katie Potter of Newport Chowder Company, with her mother Muriel. Photo courtesy of Hope & Main.

The finalists competing for the coveted honor of being the inaugural RI Pitch Room Champion include:

  • Guetty Antiste, Empanada Assassin
  • Savannah Campbell, Caribe & Co
  • Ramon Hinds, Orisirisi Spice of Life
  • Amber Jackson, Black Leaf Tea Co.
  • Pin Minyvong, Pin’s Kytchen
  • Mariana Silva-Buck, Little Maven Lemonade

The Live Pitch Room Competition will take place during Hope & Main’s weekly Schoolyard Market. There will be many Hope & Main vendors offering local food and beverages, including craft cocktails and Sam Adams beer, all evening.

The two finalists from the Pitch Room Competition will go on to compete for the $10,000 cash prize at the Hope & Main Twilight Party on Saturday, September 23rd.  Party-goers will vote for their favorite business and the winner will be crowned that evening!

This year’s generous presenting sponsor for Hope & Main’s Munch Madness competition is BankNewport. 

September 7, 2023 0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
RI Brewers Guild Fundraiser
farmsnewswine & drinks

News Bites: Celebrate Downcity 2021 / RI Brewers Guild Puzzle Fundraiser / Melvin Brewing and Kühl Porter and Clothing Drive / Farm Fresh Providence Farmers Market Wintertime Season

by David Dadekian November 3, 2021
written by David Dadekian

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



Soulita and InDowncity to Launch Weekly Providence Holiday Shopping Event

Shop local and support small businesses downtown with a marketplace, live music, and food vendors at Celebrate Downcity 2021

InDowncity and Soulita are excited to announce their first ever collaboration, Celebrate Downcity 2021. The event will be held at Grant’s Block and on Westminster Street, between Eddy Street and Union Street, in downtown Providence. The weekly holiday festival will kick off on Nov. 27 for Small Business Saturday and continue each Saturday, including Dec. 4, Dec. 11, and Dec. 18, from 11 a.m. to 4 p.m. Each Saturday will feature local small businesses, musicians, artists, and food vendors.

Celebrate Downcity brings together Providence’s local creative community and small businesses to offer guests the best holiday shopping experience the city has to offer. A marketplace at Grant’s Block—organized by Soulita—will welcome over 20 local vendors. Merchandise will include a range of products, including clothing, jewelry, skincare items, accessories, housewares, greenery, and more. Each marketplace will be accompanied by festive live musical performances featuring local talent.

“Come experience Celebrate Downcity 2021,” says Evan Delpeche, Co-Owner of Soulita, “as we establish a cornerstone of local makers and sellers of Rhode Island. At Soulita, we continuously strive to unite, inspire, and create through artistic expression in public environments.”

On Westminster Street, shoppers can also enjoy a well curated selection of gifts at Craftland, Queen of Hearts and Modern Love, Symposium Books and Records, The Vault Collective, Civil, Homestyle, and Eno Fine Wines. Each shop offers a variety of unique items, from handmade cards to vintage clothing to skate equipment, providing shoppers with a one-stop location for holiday purchases.

“Our local businesses experienced a tremendous setback last holiday season,” says Joanna Levitt, Director of Commercial Leasing and Marketing for Cornish Associates. “InDowncity and Cornish Associates are here to encourage and celebrate their path towards recovery. This holiday, these businesses will be vibrant, filled with unique goods and ready for their customers to shop safely. We’re thrilled to be partnering with Soulita, bringing creatives from throughout the city to downtown to showcase the best local holiday shopping our community has to offer.”

For event dining, InDowncity will welcome a line-up of favorite food and beverage vendors, along with cafe-style outdoor seating on Westminster Street. Visitors are invited to sit under the heaters and enjoy refreshing beverages from Long Live Brewery and delicious food from weekly rotating food vendors. Restaurants and cafes on and along Westminster Street will be open for dining as well, including Small Point Cafe, Sura, Kleos, Little City Coffee and Kitchen, Serendipity Gourmet, and the Malted Barley.


RI Brewers Guild Fundraiser

https://ri-brewers-guild.square.site


Warming Inside and Out: Melvin Brewing and Kühl® Launch NEW Scenario Porter with KÜHL® Giveaways and a Clothing Drive

Get the warm fuzzies this fall with a new collaborative release from Melvin Brewing and premier outdoor apparel brand Kühl®. In conjunction with Scenario Porter’s debut, Melvin and KÜHL® are giving back to the local communities where Melvin’s beer is sold and warming bodies on the outside by giving regional charities one premium quality KÜHL® jacket for every 10 cases or two kegs of Scenario Porter sold. Scenario Porter is available in limited release for three months starting Nov. 1 at select retailers coast-to-coast. 

A robust porter made with oats and midnight wheat, Scenario Porter (6% ABV/MSRP $9.99/12-ounce six pack) is a beer fit to warm your insides with the rich, warming flavors of burnt sugar, cocoa and toast. It’s the first in a series of rotating seasonal releases from Melvin focusing on less-hoppier beer styles.

Melvin Field Hoperatives will be hosting Scenario Porter tap events throughout the country where they’ll collect gently-used gear and warm clothing in good condition for donation to regional charities. Everyone who shows up at an event with donations will be entered to win a KÜHL® jacket of their own. 

“As a fellow independent brand, we feel a kinship with the good folks at Melvin.  We are proud and honored to collaborate on such a worthwhile promotion,” says Jonny Atencio, Director of Strategic Partnerships, KÜHL®.

Availability: Look for Scenario Porter in 12-ounce six-packs starting Nov. 1 at independent retailers in WA; OR; CA; ID; MT; AK; WY; CO; UT; SD; NE; MO; OH; MA; RI; DC; VA; and FL.


Winter Season Kicks Off at Farm Fresh Providence Farmers Market

The year-round Farm Fresh Providence Farmers Market kicks off its renowned Wintertime season on November 6, 2021. Now in its 15th year and the largest indoor market of its kind in New England, the farmers market runs every Saturday 9am to 1pm. The winter season runs through April 30, 2022, and the market runs year-round. For more information: farmfreshri.org/PVDmarket.

Market goers can shop with over 65 local farm and food vendors in a custom-built facility designed for hosting year-round markets. Think plenty of parking and room to move around. The new Farm Fresh building is also home to other local small businesses that will be open during market hours for a full range local farm, food, and beverage experiences. Anchor Toffee, New Harvest Coffee & Spirits, Red Tomato (no retail), and Rhed’s Hot Sauce are open now and Providence Brewing Company, Robin Hollow Farm, Tallulah’s Taqueria, and Wright’s Creamery will be opening over the coming months. (Opening dates vary, stay tuned.)

Special Holiday Market — Wednesday, December 22
The regular Saturday market will be closed on Christmas and New Years Day, 12/25/2021 and 1/1/2022. But a special Holiday Market has your holiday shopping covered — Wednesday evening, 12/22, from 3 to 7pm.

Local Vendors at the Farmers Market
The wintertime season kicks off with these local farms and food artisans at the market: African Alliance of RI, Allen Farms, Barden Family Orchard, Barrett’s Garden, Beautiful Day, Beth Bakes, Black Leaf Tea & Culture Shop, Bonetown BBQ, Buns Bakery, Butter Cuisine, Chi Kitchen, Clover Desserts, Cluck & Trowel, The Coffee Guy, La Creperie, Dee’s Little Sweets, Deep Roots Farm, Delicious Deli, Distinguish Catering, Earth Essence Herbals, Fairland Farms, Farmacy Herbs, Fearless Fish Market, Flying Carrot Farm, Fully Rooted, gC Farm, Great Harvest Bread Company, Harmony Hill Farm, Harvest Kitchen, Herbs and Mylk, Hopkins Southdowns, Incred-a-bowl, Jack’s Snacks a Dog Bakery, June Love’s English Bakery, Just Like Nana’s, Kane’s Kitchen, Knead Doughnuts, Lafleur’s Wildflower Honey, Langwater Farm, Lara’s Cuisine, The Local Catch, Lucayda Farm, Luluna Kombucha, Martinelli’s Meats, Matilda, Moonlight Rose Alpacas, Narragansett Creamery, Newport Sea Salt Co., Nuts & Bolts Nursery Coop, Ocean State Pepper Co., Pat’s Pastured, Pickily, Provencal Bakery, Rebelle Artisan Bagels, Rhode Island Spa Products, RI Mushroom Co., Rocket Fine Street Food, Sanctuary Herbs of Providence, Secrets in the Kitchen, Seven Stars Bakery, Silk Tree Farm, Silver Thistle Farm & Cheesery, Simmons Farm, Skydog Farm, Slowhand Sharpening, Soul Fresh Proteins, Steere Orchard, Sweet and Salty Farm, Sweet Possibilities, Triton Seafood, Ward’s Berry Farm, Wishing Stone Farm, Zeigler’s Market Garden.

Bonus Bucks Doubles SNAP/EBT Benefits
The market accepts cash/check, credit/debit, SNAP/EBT, and Bonus Bucks. Farm Fresh RI’s Bonus Bucks nutrition incentives program provides an additional 100% bonus for customers using EBT—to increase access to fresh fruits and veggies for low-income individuals receiving federal Supplemental Nutrition Assistance Program (SNAP) benefits. That means for every $1 spent with SNAP at the farmers market, shoppers receive a FREE $1 in Bonus Bucks tokens to spend on fresh fruits and vegetables.

November 3, 2021 0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

Walrus and Carpenter Oysters Announces Fourth Annual Farm Dinner Series with Eight Renowned Chefs

by David Dadekian May 5, 2016
written by David Dadekian

This summer, Walrus and Carpenter Oysters is proud to present their 4th Annual Oyster Farm Dinner Series with Al Forno, Avenue N, birch, Blue Hill NY, Gracie’s, north, Persimmon and Tallulah on Thames. Each dinner features a tour of the farm, an in-the-water raw-bar, a multi-course dinner prepared by a chef committed to sourcing local seafood, and wine selections by the experts at Bottles Fine Wine. The dinner series will be produced by Eat Drink RI.

Walrus and Carpenter Oysters 2015 Farm Dinner, photo by David DadekianWalrus and Carpenter Oysters 2015 Farm Dinner, photo by David Dadekian

Walrus and Carpenter Oysters 2015 Farm Dinner, photo by David Dadekian

Each of the eight dinner experiences begin at 3 p.m. with a boat ride and tour of the 6-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and environmental benefits of oyster farming. Following the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested Walrus and Carpenter Oysters. After the raw bar, experience Rhode Island’s stunning East Beach with a view of the open Atlantic Ocean (swimming encouraged!), followed by the seated multi-course dinner paired with wine. Boats will return to land around 7:30 p.m.

Last year this series sold out in 4 minutes. Tickets for the 2016 dinners will go on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com. Below is the schedule of chefs for this year.

Monday, July 18th | Chef Matthew Varga of Gracie’s
Varga is a graduate of Johnson & Wales University, and began working at Gracie’s in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has won the AAA four-diamond award five years in a row for their seasonally-inspired cuisine and impeccable service. Varga has been featured in Art Culinaire and as a guest chef for the Democratic Governors Association Taste of America gala.

Tuesday, July 19th | Chef Jake Rojas of Tallulah on Thames & Tallulah’s Taqueria
Rojas originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. In 2014, he received a StarChefs.com Rising Star Chef Award. Some of his earlier career tours include Sous Chef at Joel Robuchon at the Mansion & Chef de Partie at Alain Ducasse’s Mix. Jake’s restaurants embody the flavors from his childhood, with technique from his experiences working with the best culinary leaders in the country.

Wednesday, July 20th | Chef Meytal Kotik of Blue Hill NY
Meytal is the chef de cuisine of Blue Hill in New York City. Transforming daily, the menu focuses on local food sourced from producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. Following culinary school, Meytal worked for Danny Meyer’s Union Square Hospitality Group before joining the Blue Hill team.

Thursday, July 21st | Chef Nick Rabar of Avenue N
Nick has been cooking in Rhode Island ever since relocating from Upstate New York in 2001. He spent his first 10 years in Providence before opening Avenue N American Kitchen in the historic Rumford Center in Rumford, RI. He describes his food as approachable, progressive American fare that is guided by the seasons. He is the Emmy Nominated host of Nick Rabar: Chef 2 Go, 2-time Chef of the Year for the state of Rhode Island, has been named one of the Best and Brightest Young American Chefs. Chef Rabar sits on the board of directors at Hope & Main and has made numerous appearances on the Food Network.

Monday, August 15th | Chef David Reynoso of Al Forno
Reynoso is the executive chef at the internationally renowned Al Forno restaurant, where local ingredients shine in dishes cooked in wood-burning ovens and on grills over hardwood charcoal fires. He is the recipient of many accolades, including StarChefs.com Rising Star Chef Award. For this dinner, David will be tapping into his roots with a meal inspired by his birthplace, Mexico. Chef Reynoso’s menus feature seasonal New England ingredients, as well as a variety of cultural and culinary influences.

Tuesday, August 16th | Chef Benjamin Sukle of birch & Oberlin
Sukle takes a “from the roots up” approach to all aspects of the dining experience, expressing the best of New England through a creative, modern and environmentally engaging menu. Ben received a 2014 StarChefs.com Rising Star Chef Award, and has been twice nominated for Food & Wine’s People’s Best New Chef. He has been nominated for the James Beard Foundation’s Rising Star Chef and Best Chef New England.

Wednesday, August 17th | Chef Champe Speidel of Persimmon & Persimmon Provisions
Speidel is the chef and owner of Persimmon Restaurant, newly transplanted from Bristol to Providence’s East Side at 99 Hope Street in the former Rue de L’Espoir space. He has been serving contemporary American cuisine in harmony with the seasons since 2005. In 2010 he opened Persimmon Provisions in Barrington, a whole-animal butchery with well-curated cheeses, charcuterie and pantry items. Speidel is a six-time nominee for Best Chef: Northeast by the James Beard Foundation and recently was honored by his Alma Mater Johnson & Wales University as their 2016 Honorary Doctoral Candidate.

Thursday, August 18th | Chef James Mark of north & north bakery
Mark is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north and north bakery. In 2014, James received the StarChefs.com 2014 Coastal New England Rising Star Community Chef award for his philanthropic commitment to the Rhode Island Community Food Bank. Prior to north, James worked at Nicks on Broadway and Thee Red Fez. In 2008 he helped open Momofuku Ko in NYC, and a year later he helped open Momofuku Milk Bar.

Please be aware that each dinner experience involves wading in ankle to knee-deep water, and a 15-minute walk to the beach, so dress accordingly. Guests who choose to take a swim are encouraged to wear bathing suits and bring a change of clothes. Boats will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat departing at 3 p.m. Tickets are $225.00 per guest, all-inclusive, and will go on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com.

May 5, 2016 0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

Walrus and Carpenter Oysters Announces Third Annual Farm Dinner Series with Six Renowned Rhode Island Chefs

by David Dadekian June 2, 2015
written by David Dadekian

Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian

Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian

This summer, Walrus and Carpenter Oysters is proud to present their 3rd Annual Oyster Farm Dinner Series with birch, Gracie’s, New Rivers, Nicks on Broadway, north, and Tallulah on Thames. Each dinner features a tour of the farm, an in-the-water raw-bar, a multi-course dinner prepared by a Rhode Island chef committed to sourcing local seafood, and wine selections by the experts at Bottles Fine Wine. The dinner series will be produced by Eat Drink RI.

Walrus and Carpenter Oysters logo

Click the links below to purchase tickets beginning Monday, June 15th at 9 a.m.:

  • Sunday, August 9th | Chef Derek Wagner of Nicks on Broadway
  • Monday, August 10th | Chef Jake Rojas of Tallulah on Thames
  • Tuesday, August 11th | Chef Benjamin Sukle of birch
  • Friday, August 14th | Chef James Mark of north
  • Sunday, August 16th | Chef Beau Vestal of New Rivers
  • Monday, August 17th | Chef Matthew Varga of Gracie’s

Bottles Fine Wine logo

Each of the six dinner experiences begin at 3 p.m. with a boat ride and tour of the 6-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and environmental benefits of oyster farming. Following the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested oysters. After the raw bar, take a walk on stunning East Beach with a view of the open Atlantic Ocean, followed by the seated multi-course dinner paired with wine. Boats will return to the marina around 7:30 p.m.

Last year this series sold out in less than 24 hours. Tickets for the 2015 dinners will go on sale Monday, June 15th at 9 a.m. at www.walrusandcarpenteroysters.com. Below is the schedule of chefs for this year.

Sunday, August 9th | Chef Derek Wagner of Nicks on Broadway

Wagner, winner of the StarChefs.com 2014 Coastal New England Rising Star Sustainability Award, is deeply focused on seasonally inspired, locally sourced, integrity driven food. Derek has developed and fostered strong relationships with local growers, producers, farmers, fishermen and artisans, and has been featured in Food & Wine, Travel & Leisure, and The New York Times, among many other publications.

Monday, August 10th | Chef Jake Rojas of Tallulah on Thames

Rojas originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. In 2014, he received a StarChefs.com Rising Star Chef Award. Jake is committed to sourcing seasonal market-driven ingredients highlighting local farms and artisans, and opened Tallulah’s Taqueria in Providence last summer.

Tuesday, August 11th | Chef Benjamin Sukle of birch

Sukle takes a “from the roots up” approach to all aspects of the dining experience, expressing the best of New England through a creative, modern and environmentally engaging menu. Ben received a 2014 StarChefs.com Rising Star Chef Award, and has been twice nominated for Food & Wine’s People’s Best New Chef. He has been nominated for the James Beard Foundation’s Rising Star Chef and Best Chef New England.

Friday, August 14th | Chef James Mark of north

Mark is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north and north bakery. In 2014, James received the StarChefs.com 2014 Coastal New England Rising Star Community Chef award for his philanthropic commitment to the Rhode Island Community Food Bank. Prior to north, James worked at Nicks on Broadway and Thee Red Fez. In 2008 he helped open Momofuku Ko in NYC and, a year later, he helped open Momofuku Milk Bar.

Sunday, August 16th | Chef Beau Vestal of New Rivers

Vestal prides himself on serving the highest quality produce, handcrafted products, and whole animals raised with care from local pastures. Since 1990 the team at New Rivers has upheld the belief that the best and most honest foods are sustainably sourced and made by hand. Beau, chef at New Rivers since 2000 and now co-owner with his wife Elizabeth, carry on this mission today with their artisan breads, an extensive pasta program, cured meats and charcuterie, and much more.

Monday, August 17th | Chef Matthew Varga of Gracie’s

Varga is a graduate of Johnson & Wales University, and began working at Gracie’s in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has won the AAA four-diamond award four years in a row for their seasonally-inspired cuisine and impeccable service. Varga has been featured in Art Culinaire and as a guest chef for the Democratic Governors Association Taste of America gala.

Please be aware that each dinner experience involves wading in ankle to knee-deep water, and a 15-minute walk to the beach, so dress accordingly. Boats will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat departing at 3 p.m. Tickets are $185.00 per guest, all-inclusive, and will go on sale Monday, June 15th at 9 a.m. at www.walrusandcarpenteroysters.com.

June 2, 2015 0 comments
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Newer Posts
Older Posts

Recent Posts:

  • News Bites: 10 Prime Seafood Poppy Hour / Avvio Taste of Naples Prix Fixe / Celeste Tour of Portugal Menu / Chow Fun Food Group Lenten Specials / The Return of Track 15 Station Tastings

    February 27, 2026
  • News Bites: Hemenway’s Handroll Happy Hour / The Mooring Paella Nights / RI Hospitality Education Foundation Competition Winners / J.T. Commons Lunch, Late-Night and Take-out Specials

    February 26, 2026
  • News Bites: Giusto “Secret” Winter Menu Items and Lunch / Track 15 Dining Igloos and Curling / Anna’s Taqueria Opens

    February 13, 2026
Advertisement:
Advertisement:
Advertisement:
Advertise here on Rhode Island's top local food site Eat Drink RI
Advertisement:
Eat Drink RI YouTube Channel
Advertisement:
Advertisement:
Advertisement:
Facebook
Rhody Feeding Rhody Alliance Member

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation

@eatdrinkri Instagram

  • Facebook
  • Instagram
  • Pinterest
  • Linkedin
  • Tumblr
  • Youtube
  • Email
  • Rss
  • Tiktok

Copyright © 2010-2026 Eat Drink RI LLC. All rights reserved.


Back To Top
Eat Drink RI
  • Latest News
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business Coalition Forum on YouTube
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Small Biz Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Loading Comments...

Terms and Conditions – Privacy Policy