Current news releases—Eat Drink RI is not the source for some of these items—please follow any links for more information.
north bakery Opens
Announced on February 5th, north bakery is opening on Friday, June 13th, at 70 Battey St. on the West Side of Providence. With assorted pastries and baked goods from baker Kelly Dull, north bakery is described as “a non-traditional American bakery, in the spirit of north.” Co-owner James Mark added, “We will be baking up an assortment of cookies, hand pies, cakes, bars, and breakfast goods, and pulling & brewing Counterculture espresso and coffee.”
The north bakery will open at 8 a.m. on Friday, June 13th, with plans to be open regularly from 7 a.m. – 6 p.m. Below is a sample menu for opening day.
Crunchy Stuff (All Day)
Sweet and Savory Granola
Nut & Seed Bar
things and such
Scones (All Day)
Cheddar – Scallion, Roasted Jalepeno
Sweet Lemon – Rosemary
Garlic – Basil/Parmesan/Pinenut
Muffins (All Day)
Corn – Cotija/Black Pepper
Earl Grey – Chocolate
Coffee Coffee – Almond Streusel/Cinnamon
Bars (All Day)
Lemon Curd – Rosemary Crust
Dark Chocolate Brownie – Dutch Cocoa
Raspberry – Dark Chocolate/Almond Cake
Cookies (All Day)
Dark Chocolate Meringue
Tarts (From 10am)
Intense Dark Chocolate – Chocolate, Chocolate, Chocolate
Goat Cheesecake – Honey’d Strawberry/Grahm
Lemon – Whole Wheat Crust/Toasted Egg White
Cakes (From 11am)
Carrot Carrot – Walnut Brittle/Warm Spices/Citrus C.C Frosting
Red Velvet – Chocolate Dacquoise/Whipped C.C Frosting
Lemon – Coffee Curd/Crispies Cocoa’d/Lemon Curd B.C
Handpies (From 11am)
DanDan – Goat/Dried Chile/Black Pepper/Napa/Chive
Potato Gratin – Caramelized Onion/Thyme/Swiss
Kickstarter for JWU Alumnus Chef Mark Ladner’s “Pasta Flyer”
Want a chance to get world-class Batali & Bastianich Hospitality Group Executive Chef Mark Ladner‘s newest project, Pasta Flyer, “A nourishing, gluten-free pasta bowl that takes the warmth of Grandma’s cooking into a family-friendly, ramen-shop setting,” here in Rhode Island? Help fund the Pasta Flyer Kickstarter campaign and Providence could get a Pasta Flyer pop-up satellite!
Ladner, a graduate of Johnson & Wales University’s culinary school, visited Providence as recently as March when he joined Rhode Island chefs James Mark of north, Champe Speidel of Persimmon, Matthew Varga of Gracie’s and Derek Wagner of Nick’s on Broadway in a class at their alma mater. The Pasta Flyer Kickstarter campaign has flagged the JWU Harborside Campus as a potential spot for a Pasta Flyer satellite (see photo at top) depending on the number of backers from the area, “we’re going to pop-up where we have the highest concentration of backers, not the most financial support.”
So click on over to the Pasta Flyer Kickstarter campaign and give whatever you can. The more people giving, the more chance there is to get dishes like the below to enjoy here in R.I.
Julians names new Head Chef, Sous Chefs
We’re happy to announce that we were able to promote some fine people from within our kitchen. We have named Colin Sepko as Head Chef, Jason Myers Sous Chef, and Hank Remenapp Sous Chef. We’re confident that this team will grow with us into the foreseeable future. Congratulations to them all!
Colin Sepko – Head Chef
Colin grew up in the quaint historic New England town of Southington, Connecticut. At 14 years old he took his first Summer job cooking. It came naturally to him and he felt the spark of a new found talent. He knew his inner chef had been awoken.
After graduating high school he was driven to pursue his passion and was accepted at Cambridge Culinary
School in Massachusetts. In 2004, he graduated with an Associate Degree in Culinary Arts and took a position in the Banquet Department at Mohegan Sun Resort and Casino. Here he gained real life culinary knowledge and true understanding of how a kitchen is run.
Colin’s next step was landing a position at Frank’s Gourmet Grille, a local fine dining restaurant in East Lime, CT. After honing his skills there for a couple of years there, he relocated to Philladelphia, PA and was hired at some of the areas top restaurants, notably Braddocks Tavern and Birches Restaurant.
Four years later Colin moved back to SouthEastern New England to be closer to family and became employed at Julians as a Line Cook. We’re happy to say that Colin’s dedication to everything culinary and general great attitude has since led us to depend on him as our Head Chef and the rest is the future.