Rhode Island Farm, Vine and Sea to Table luncheon at James Beard House in New York

Chez Pascal's Chef Matt Gennuso preparing hors d'oeuvres

Chez Pascal's Chef Matt Gennuso preparing hors d'oeuvres

On Thursday, June 17th, the Rhode Island Tourism division along with members of the Providence/Warwick and Newport Convention & Visitors Bureaus hosted a Rhode Island Farm, Vine and Sea to Table luncheon at the James Beard House in New York. Four Rhode Island chefs were invited to prepare dishes made almost entirely from local ingredients, paired with wines from the state’s three wineries. Chef Matt Gennuso from Chez Pascal in Providence prepared the passed hors d’oeuvres, Chef Michael Conetta from The Mooring Seafood Kitchen & Bar in Newport prepared a salad course, Chef Matthew Varga from Gracie’s in Providence prepared the entrée course and Chef Kevin Thiele from One Bellevue at the Hotel Viking in Newport prepared dessert.

The luncheon showcased Rhode Island as a local food and wine travel destination, and guests were writers from major media travel magazines, newspaper and Web site travel sections. It was hosted by RI Tourism Trade Manager Katrina White with presentations by all four chefs along with Director of Tourism Mark Brodeur, DEM Agriculture Chief Ken Ayars and Farm Fresh RI Director Noah Fulmer. Steve Krohn from Sakonnet Vineyards was on hand to discuss the wines.

Some of the farms represented with produce were Allen Farms, Baby Greens Farm, Farming Turtles, Four Town Farm, Schartner Farms, Sweet Berry Farm and Zephyr Farm, which Chef Conetta combined in his salad course. RI seafood was represented by Matunuck Oyster Farm and Bomster Scallops from nearby Stonington. Hill Farm supplied pork belly which Chef Varga turned into bacon, Chef Gennuso used eggs from Wishing Stone Farm and pasture-raised RI beef from Blackbird Farm. Chef Thiele also used Rhody Fresh buttermilk in his dessert’s biscuits and basil from the Hotel Viking’s garden. As an added touch of RI, the intermezzo was a slushy frozen lemonade.

All of the guests were given an “I Got Fresh In RI” reusable canvas bag containing a number of RI local treats. Hopefully they also walked out of the Beard House with a good understanding of how local, healthily raised food is abundantly available in Rhode Island and that our restaurants are a treasure trove of great farm-fresh menu items. Rhode Island’s restaurants have always been a great tourist destination for food lovers and perhaps our farms will give visitors yet another thing to see here.

from left to right: Chez Pascal's Chef Matt Gennuso, One Bellevue at the Hotel Viking's Chef Kevin Thiele, The Mooring Seafood Kitchen & Bar's Chef Michael Conetta and Gracie's Chef Matthew Varga

from left to right: Chez Pascal's Chef Matt Gennuso, One Bellevue at the Hotel Viking's Chef Kevin Thiele, The Mooring Seafood Kitchen & Bar's Chef Michael Conetta and Gracie's Chef Matthew Varga

The Mooring Seafood Kitchen & Bar's Chef Michael Conetta preparing his salad course

The Mooring Seafood Kitchen & Bar's Chef Michael Conetta preparing his salad course

Gracie's Chef Matthew Varga assisting with the plating of the salad course

Gracie's Chef Matthew Varga assisting with the plating of the salad course

One Bellevue at the Hotel Viking's Chef Kevin Thiele plating the intermezzo of somewhat traditional frozen lemon slush

One Bellevue at the Hotel Viking's Chef Kevin Thiele plating the intermezzo of somewhat traditional frozen lemon slush

Preparing Fried Wishing Stone Farm Pullet Eggs

Preparing Fried Wishing Stone Farm Pullet Eggs

Fried Wishing Stone Farm Pullet Eggs with Salsa Verde

Fried Wishing Stone Farm Pullet Eggs with Salsa Verde

Rhode Island Stuffies: Matunuck Littleneck Clams Stuffed with Chorizo, Mirepoix, Herb Bread Crumbs and Lemon Confit

Rhode Island Stuffies: Matunuck Littleneck Clams Stuffed with Chorizo, Mirepoix, Herb Bread Crumbs and Lemon Confit

Couldn't resist making sure to get these two photos, first Chef Kevin Thiele photographing the salad course

Couldn't resist making sure to get these two photos, first Chef Kevin Thiele photographing the salad course

Second, Chef Michael Conetta also photographing the salad course

Second, Chef Michael Conetta also photographing the salad course

Hill Farm pork belly, cured, breaded and fried into "croutons" by Gracie's Chef Matthew Varga

Hill Farm pork belly, cured, breaded and fried into "croutons" by Gracie's Chef Matthew Varga

Preparing the dessert course of Sweet Berry Farms Strawberries with a warm Rhody Fresh Buttermilk Biscuit and Hotel Viking's Garden Basil Infused Ice Cream

Preparing the dessert course of Sweet Berry Farms Strawberries with a warm Rhody Fresh Buttermilk Biscuit and Hotel Viking's Garden Basil Infused Ice Cream

Chez Pascal's Chef Matt Gennuso's mise en place

Chez Pascal's Chef Matt Gennuso's mise en place

Blackbird Farm Beef Tartare with Herb Baked Narragansett Creamery Ricotta and Garlic Chive Blossoms

Blackbird Farm Beef Tartare with Herb Baked Narragansett Creamery Ricotta and Garlic Chive Blossoms

Dining room of the James Beard House

Dining room of the James Beard House

Rhode Island Farm, Vine and Sea to Table menus

Rhode Island Farm, Vine and Sea to Table menus

"I Got Fresh in RI" www.getfreshbuylocal.org reusable canvas bags

"I Got Fresh in RI" www.getfreshbuylocal.org reusable canvas bags

Portions of this story appeared in edited form on GoLocalProv.

Leave a Reply