Tag:

The Savory Grape

Eat Drink RI logo
chefs & restaurantsfarmsnewswine & drinks

Shop Local Food & Drink Businesses Online

by David Dadekian
written by David Dadekian

Due to the ongoing COVID-19 crisis many of Rhode Island’s food & drink businesses are trying to promote sales of their products, from food and beverages to gift cards and apparel. This page will attempt to be updated regularly with links to their online storefronts.

Check out the Restaurants with Online Ordering and Take Out page and get some take out or delivery!

Resource Links for Small Businesses During COVID-19 Crisis including all federal, state & municipal funding options, plus health links.

Looking for locally brewed beer? We have a full update from RI Breweries right here.

Hope & Main has got an excellent #EatStrongRI page dedicated to their members who sell online, so rather than duplicate that, go check out their page.

If you would like your business to be added to this page, please send a message through our contact form. I’m happy to add ANYONE, just please send through the form so I don’t lose track of anyone.

The entire list is now in a sortable and searchable spreadsheet. Looking for something in particular? Type “grocery” or “seafood” or “gift card” into the search box.

Check out the Restaurants with Online Ordering and Take Out page and get some take out or delivery!

Looking for locally brewed beer? We have a full update from RI Breweries right here.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsfarmsnewswine & drinks

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
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.”

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsnewswine & drinks

News Bites: Pane e Vino Owners to Open Massimo / Social Enterprise Greenhouse Food Accelerator / “Savoring Italy” Tour

by David Dadekian
written by David Dadekian

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

Joe & Esther Dequattro, Owners Of Pane E Vino On Federal Hill, Set To Open New Restaurant Massimo In Former Mediterraneo Space

Massimo

Joseph and Esther Dequattro, owners of Pane e Vino Ristorante & Enoteca, are pleased to introduce their new restaurant, Massimo, set to open in spring 2016 in the space formerly known as Mediterraneo.

“Pane e Vino offers very traditional, authentic Southern Italian cuisine, founded on my family recipes,” said Joseph DeQuattro, “Creating this new menu has given me the opportunity to experiment with some contemporary and innovative concepts, with influences from all over Italy.”

“Joe and I created Massimo with the goal of providing our guests with a unique dining experience, where great food and attentive service are fun and accessible,” said Esther DeQuattro.

Joe and Esther have engaged acclaimed restaurant designer, Kyla Coburn, to execute their vision for the space. The 200-seat restaurant is being completely renovated, and will offer an extraordinary space for private events. Massimo will feature inspired and locally sourced small plates and entrees, a seasonally curated cocktail menu, and an international wine list. Many of the wines will be sourced directly from small boutique winemakers across Italy.

Massimo will be open for lunch and dinner daily, as well as Sunday Brunch. Pane e Vino will remain open as the beloved classic Italian restaurant, anchoring the western end of Atwells Avenue. For updates and more information about Massimo’s opening date, please visit www.facebook.com/MassimoProvidence.

Social Enterprise Greenhouse Drives Innovation in Food Cluster with Launch of First Food Accelerator on February 9th

Twelve high-impact New England-based do well, do good food entrepreneurs selected from a pool of 28 applicants will embark on a 3-month business development journey to bring their ventures to the next level.

Social Enterprise Greenhouse

The Social Enterprise Greenhouse (SEG) will launch its first Food Accelerator cohort with a celebration on February 9, 2016 at the SEG Hub (10 Davol Square, Suite 100, Providence) from 6:00pm-8:00pm. The 12 New England-based food businesses selected for the program will introduce their ventures and goals, as well as provide tastings of their products. This event is an opportunity to celebrate the commencement of the 12-week program with the SEG and local food communities. The Food Accelerator, delivered in partnership with Brown University and funded by the Henry P. Kendall Foundation, provides high potential entrepreneurs with the knowledge, networks and resources they need to take their venture to the next level. This event is free and open to the public.

Although SEG continues to provide support and resources to social enterprises across industry, this new industry-specific cluster approach enables SEG and strategic partners to better provide resources and support to ventures that can respond to challenges in these specific sectors and ultimately help boost economic development in Rhode Island.

The Food Accelerator is SEG’s first industry-specific program, offering a 12-week blended learning model that provides high impact New England-based food entrepreneurs with the knowledge, networks, and resources they need to accelerate the growth of their enterprises. The program is made possible by a network of 200+ coaches and advisors, many of whom are among Rhode Island’s top business and food community leaders. Additional value is provided by 1-on-1 intensive coaching, a peer cohort model, and access to SEG’s recently opened coworking space at 10 Davol Square in Providence. Upon graduation, participants will receive priority access to the SEG loan fund that provides below market interest rate loans to high potential social enterprises.

The purpose of this new program is to stimulate innovation in Rhode Island’s burgeoning food sector and to help create more successful, sustainable do well, do good businesses in Rhode Island and the region, leading to a more extensive and healthy local and regional food system.

“Rhode Island’s food economy is strong and getting stronger,” said Congressman Jim Langevin. “Social Enterprise Greenhouse is doing phenomenal work supporting start-up businesses, including those in the food industry. This Food Accelerator will no doubt further grow our vibrant food economy, and I can’t wait to see what this class of participants achieves with the help of the hardworking team at SEG.”

“Our final 12 ventures are passionate, socially-driven, and dedicated to making an impact on RI’s food system. Thanks to the support from the Henry P. Kendall Foundation and our Food Advisory Council, we have formulated a program that will give these ventures the tools they need to thrive in RI and beyond,” Isabella Cassell, Director of Food Initiatives, SEG

This year’s Food Accelerator program will conclude with a graduation and final pitch event on May 10, 2016.

Learn more about the Impact Accelerator program at http://segreenhouse.org/blog/foodacceleratorlaunch

MEET THE INAUGURAL FOOD ACCELERATOR COHORT

Agraria Farm and Edibles is a Rehoboth-based farm that strives to contribute a new model of small scale agriculture that provides sustainable and systemic change.
Entrepreneur: Barbara Link

Bellicchi’s Best Biscotti  now offers three delicious flavors. This RI-based company was born out of adversity and donates 5% of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
Entrepreneur: Kathleen Bellicchi

Fox Point Pickling Company is on a mission to provide the Ocean State with a delicious, locally sourced sugar free, additive free, naturally gluten-free and non-GMO small-batch pickle.
Entrepreneur: Ziggy Goldfarb

Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
Entrepreneur: Jonah Shapiro

The Humble Pie Company provides its customers with freshly baked, honest pies made with wholesome ingredients sourced from local farms.
Entrepreneur: Daniel Sheehan

Laughing Gull Chocolates uses all direct trade, premium local ingredients to allow consumers to get closer to their food source, and learn the intriguing, magical story of chocolate.
Entrepreneur: Lindsay Tarnoff

Leah’s Recipe is a snack line of evolved, plant-based, whole-food snacks that integrate into a health and wellness-based lifestyle.
Entrepreneur: Leah Rosin-Pritchard

Mesa Fresca offers an authentic chimichurri sauce and hopes to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
Entrepreneurs: Nathalie and Alan Alberto

Newport Cooks partners with local chefs to offer affordable cooking classes to the community. They teach adults and children to cook for fun, creative inspiration and to promote healthier lifestyle choices.
Entrepreneur: Mary Weaver

Ocean State Smoked Fish Company offers locally sourced, uniquely smoked fish. They also set aside a portion of their profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
Entrepreneur: Jeffrey Powell

Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
Entrepreneur: Mary Hughes

SecondsFirst is a food processing business that prepares, freezes, and packages imperfect vegetables from local farms and also processes under-appreciated RI fish into fish cakes for food insecure communities.
Entrepreneur: Erika Lamb

Local Business Women Combine Connections and Expertise to Offer Food & Wine Lovers an Exclusive, Behind-the-Scenes Tuscany Trip

Past "Savoring Italy" Tour, photos by David Dadekian

Past “Savoring Italy” Tour, photos by David Dadekian

For the fourth consecutive year, Jessica Granatiero, proprietor of The Savory Grape and The Savory Affair, along with Chef Kaitlyn Roberts, founder & owner of Easy Entertaining Inc., have created a luxury Italian excursion that gives visitors a personalized food and wine tour of the beautiful region of Tuscany. This epicurean duo created the itinerary of the “Savoring Italy” tour by tapping into their extensive knowledge of the Italian food and wine culture, as well as their personal relationships with vintners and chefs in Tuscany to bring guests a tour unrivaled by other travel experts.

“Our experience is different. It’s a real glimpse into the Italian culture of food and wine. Savoring Italy is an emersion experience,” said Granatiero. “Our guests are welcomed by some of the best vineyards in Tuscany, while also learning authentic hands-on culinary techniques of Italian cooking.”

The Savoring Italy tour is scheduled for October 16th through October 22nd, 2016. Guests will stay at Villa Daniella Grossi, a restored 17th century luxury villa located in the hills of Lucca and learn about life of Italian wine and food by visiting four exclusive Tuscan vineyards guided by Granatiero. Chef Roberts teaches how to prepare authentic Italian cuisine with hands-on cooking classes featuring homemade pasta and pizza.

The sellout success of the past years’ Savoring Italy tours prompted Roberts and Granatiero to team up once again. “While Jessica and I do this for a living, it is hard to call this work,” said Roberts. “We have such an amazing time each year reconnecting with our Italian colleagues, experimenting with unique recipes, sipping new wine varietals, and exploring different areas of this extraordinary country!”

Roberts completed her culinary training in Tuscany, speaks fluent Italian and returns frequently to lead educated tours in hands-on, one-of-a-kind experiences. Granatiero has been recognized by the Wall Street Journal, Wine Spectator, Providence Business News and RI Monthly. She also leads the event-planning firm, The Savory Affair, specializing in wine-themed local, national and international travel.

A minimum of twelve guests are required by April 1st to confirm the trip. To reserve your spots please call Jessica Granatiero of The Savory Affair at 401-261-4966 or e-mail her at [email protected].

Click here to view Savoring Italy 2016 brochure. You can also learn more by visiting the Easy Entertaining’s website at EasyEntertainingRI.com or call Kaitlyn Roberts at (401) 437-6090. For more information on Villa Daniela Grossi please visit their website at www.VillaDanielaGrossi.it.

 

 

Disclosure: Pane e Vino/Massimo are clients of Eat Drink RI. The release and logo is identical to what was shared with other media.

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsnewswine & drinks

News Bites: The Savory Grape New General Manager Tulay Lawton, Red Fin Crudo + Kitchen Now Open, Hotel Viking New Executive Chef Barry Correia

by David Dadekian
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 Savory Grape New General Manager, Tulay Lawton, Brings Extensive Food and Wine Expertise

The Savory Grape's Tulay Lawton

The Savory Grape’s Tulay Lawton

The Savory Grape, Rhode Island’s premier retail wine business, recently promoted Tulay Lawton as the new general manager of the business. Lawton is from Istanbul, Turkey, and has been in the United States for over 13 years, some of those years as a personal chef focused on Mediterranean cuisine. A gourmet chef, wine aficionado and “lover of life,” Lawton graduated from Johnson & Wales University with a degree in culinary arts.

Lawton will be responsible for overseeing daily operations, managing The Savory Grape team, and continuing to grow the business, which has seen a 400% growth rate since opening in 2006.

Her passion for food started with her roots in Istanbul, a place that has blended and refined Central Asian, Middle Eastern, Mediterranean and Balkan cuisines.

“From an early age, Tulay dedicated herself to mastering unique techniques of blending flavors with an emphasis on marrying the perfect food and wine pair,” said Jessica Granatiero, proprietor of The Savory Grape. “Aside from being business savvy, Lawton has an innate ability to pick out the varied flavors in wine – and impressively, bourbon.”

Lawton has traveled extensively, including a recent trip to Napa Valley with Granatiero to choose unique varietals and blends to add to The Savory Grape offerings.

“Her passion for food, wine and culture is infectious, and unknown to many, she makes the best tabbouleh and baklava, loves photography, is learning yet another language (French), and yes, can belly dance,” said Granatiero.

“I am excited to join this amazing team at The Savory Grape and share my passion with our customers,” said Lawton. “I hope I can continue the tradition of bringing outstanding personalized service to every person that comes through our doors.”

RED FIN Crudo + Kitchen Announces Opening

New Downtown Providence Atlantic Bistro and Oyster Bar Features Latin-­Jazzed New England Fare

RED FIN Crudo + KitchenChefs Julio Lazzarini and Jenny Behm-­‐Lazzarini, co-­-proprietors of RED FIN Crudo + Kitchen, plan to pop the Pol Roger champagne tomorrow night, marking their Downtown restaurant’s official opening. For this veteran chef duo, introduced nationally via reality food TV Chopped and MasterChef respectively, Friday culminates a year of planning including the rebuild of 71 Washington Street at Union St. in the Biltmore Garage building. Their new 1800 sq. ft. Atlantic Bistro and Oyster Bar features New England fare prepared with Latin and Spanish influences. Currently the restaurant opens at 5PM Tuesdays through Saturdays for Dinner and Bar service; starting next week hours will expand to Lunch Express and Sunday Brunch. Standing heaters will allow eight additional outside seats.

The name RED FIN Crudo + Kitchen reflects both chefs’ excitement for all things ocean: oysters, clams, lobster, crab, scallops, octopus, squid among a wide variety of fish species–-Hamachi, Acadian Redfish, Red Snapper, Cod, and Mahi. These may arrive on the menu as grilled steaks, Italian Crudo, Jamaican Run Down, Brazilian Moqueca, Portuguese Caldeirada, Peruvian Menestrón or as deconstructed chowder. The Daily Chalkboard over the Oyster Bar will announce the day’s oyster varieties of an Atlantic coastline lean: northern PEI, Cape Cod to Rhode Island and southward. The season-­‐driven menu featuring foods sourced principally from New England farms and Eastern waters, presents spirited Latin, Caribbean and Spanish culinary theme: Baca Frita with Black Bean Broth, Aji Amarillo Emulsion, and Creamy Rice Croquettes ($23); Bolognese Spaghettini (hand-rolled), Roasted Garlic, Jalapenos, Queso Fresco with Cilantro and Lime Zest ($21), Whiskey Cake with Pepper Whipped Cream ($8) and Tres Leches ($8). Reclaimed barn board tables are set with Mason jars for drinks, crocks and imported Spanish red clay ‘cazuelas’ anticipate classic Paella and stews.

During their parallel careers of twenty years each, both chefs journeyed the Atlantic coastline, meeting midway to find harmony in their cooking philosophies and their made­‐for-­TV personalities. RED FIN Crudo + Kitchen is their first joint enterprise and Chef Julio Lazzarini’s third proprietorship. Known for hi culinary portmanteau ‘Medilatino,’ or flavor fusion using ingredients and techniques of Spanish, Latin and Caribbean origins, he was twice nominated to Best Chefs America by culinary experts and chefs. Chef Jenny Behm-­Lazzarini is the duo’s extrovert, juggling chef product spokesperson and TV commitments that follow from her MasterChef victory. Both Chefs Lazzarini look to dispel any assumptions that Latin cuisines are spicy or hot.

“Influential food locations like Peru, Cuba, Spain and my native Puerto Rico gave us flavors we don’t think of as being imported because they’ve been adopted within American food culture by generations of immigrant,” explains Chef Julio Lazzarini. “Latin and Spanish dishes have zesty and aromatic flavor profiles from use of fragrant herbs, earthiness of smoking and roasting, and tropical citrus notes. Chiles and peppers, while popular, don’t universally define these cuisines.”

RED FIN Crudo + Kitchen has 68 seats, comfortably divided between its front cocktail and oyster bar lounge (high-­tops or bar stools) and the adjoining dining room (banquettes and tables with chairs) in view of the open kitchen. The décor motif of pipes, oversized mechanical gears, recycled woods and metals, and vintage Edison work lights invokes the workspace of inventors. An ethic common to chefs, it’s also a nod to Providence’s stature as home to the Corliss Steam Engine, the pre-‐Prohibition invention that forever transformed power-­using industries from rail and car transportation to cooking. Whimsical sea characters including Sir Archibald, their ‘pigtopus’ mascot, adorn the windows, doors and signs.

“Chefs are inventors by nature. We’ve surrounded ourselves with symbols that are part of Providence and our profession, with humor that fits our personality,” said Jenny Behm-­Lazzarini, who oversaw the build-­out. An outside bike rack, parking in the Biltmore Garage, and several RIPTA bus routes make RED FIN Crudo + Kitchen convenient destination at the basin of the City’s acclaimed ‘restaurant runway’ that is Washington Street.

Hotel Viking of Newport, Rhode Island Names Barry Correia Executive Chef of Hotel Viking

Hotel Viking of Newport, Rhode Island is pleased to announce the appointment of Barry Correia as Executive Chef of Hotel Viking. Chef Correia, a leader in healthy gourmet cuisine, brings more than 30 years of experience to Hotel Viking’s culinary team. As Executive Chef at Hotel Viking, Correia is responsible for all culinary operations serving both its popular award-winning restaurant One Bellevue as well as the rooftop bar Top of Newport in addition to the hotels banquet and catering programs.

“I am thrilled to join the Hotel Viking team,” said Chef Barry Correia who is taking over Chef Kevin Thiele’s position as Executive Chef. Thiele, who has been with Hotel Viking since 2004, will focus on his role as Food & Beverage Director. “We are going to launch new, innovative, seasonally-inspired menus, sourcing local, organic and sustainable ingredients.” Chef Correia will be creating new culinary programs at Hotel Viking including:

  • Top of Newport, Hotel Viking’s rooftop bar which is open from Memorial Day until Labor Day: Chef Correia is crafting a new menu featuring fresh, sustainably sourced local seafood. He will also be developing a new tasting menu of Light Bites, which will be offered with the return of Spirits & Stogies, a special pairing of food, whiskeys and cigars held on Wednesdays at Top of Newport. On Fridays from 2pm until 6pm at Top of Newport, Correia will launch a special “Start at The Top” promotion with special offers on the chilled raw bar and cool summer cocktails.
  • The Garden Patio: In addition to creating a new look and feel for Hotel Viking’s Garden Patio, located on the corner of Bellevue Avenue and Church Street, Chef Correia will launch a new tasting menu plus Beer & Bacon Thursdays this summer with craft beers and smoked bacon bouquets.
  • One Bellevue, the signature restaurant at Hotel Viking: Chef Correia will introduce a Culinary Passport Series, which will feature cuisine from different culinary destinations around the world. The three-course tasting menu is $39 per person and the May 15 menu features Spain, June 12 features India, French cuisine will be the focus on July 10 and August 15 will feature Italy.

To book your reservations or purchase the Culinary Passport Series, call 401-848-4824. To stay up to date on all new developments, “LIKE” Hotel Viking at www.facebook.com/HotelViking

0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
Newer Posts
Older Posts

Terms and Conditions – Privacy Policy