Reception Passed hors d’oeuvres, including Steak and Potato Bite, freshly-prepared Chips & Salsa and more. optional pairing: Ca Furlan Prosecco
First Course, Chef Jessica Wood Indie Growers greens, Baffoni’s fried chicken skin, Blackbird Farm bacon, burst tomatoes, egg yolk, radish, corn, blue cheese mousse, maple balsamic dressing optional pairing: Domaine du Pas Anjou Blanc
Second Course, Chef Kaitlyn Roberts Leek-infused Handmade Pasta—pancetta, brown butter, pumpkin ricotta “pasta fritti” optional pairing: Boisson Cotes du Rhone Blanc
Third Course, Chef Jordan Goldsmith Heirloom Squash Custard with smoked sunchokes, torn rye, wild mushrooms, brassicas optional pairing: Montefalco Rosso
Fourth Course, Chef Maria Meza Pipian Chicken with Black Bean Tamales optional pairing: Can Blau “Blau”
Fifth Course, Chef Melissa Denmark Bruleéd Farro Pudding—autumn berry jam, cider poached pears, coffee ice cream, toasted almond optional pairing: Medici Ermite i Quercioli LambruscoThe evening will take place at Gracie’s restaurant in Providence, beginning with a 6 p.m. reception with welcome bites, then moving into a five-course dinner. The cost is $90 per person (which includes an 8% sales tax and 18% gratuity). An optional wine pairing, selected by Jessica Granatiero of The Savory Grape Wine Shop in East Greenwich, will be available to purchase for $35 at the event. Tickets are nonrefundable.
Purchase tickets at the top of this page.Chef Melissa Denmark grew up in Columbia, Maryland, where she had memorized her chocolate chip cookie recipe by 6th grade. She graduated Summa Cum Laude from Johnson & Wales University in 2010 with a Bachelor’s degree in Baking and Pastry Arts. In 2012, Denmark was named by Food & Wine magazine as one of the 50 best new pastry chefs in the country. Chef Jordan Goldsmith is a New England native with a passion for modern, plant-based cuisine. Jordan devoted many years as the Chef of Garden Grille in Rhode Island where she was inspired by local, heirloom, and foraged ingredients. Jordan grew up living off of her family’s vegetable garden, never realizing there was any other way to eat than by what is in season. She is a graduate of Johnson & Wales University and is currently a resident of Providence. Chef Maria Meza is chef and co-owner of El Rancho Grande, open in Providence since May 2007. Maria specializes in traditional home-style cooking from the Puebla and Oaxaca region of southern Mexico. She gets her inspiration from her mother’s kitchen, and a never-ending desire to learn and try new things. Maria gets the greatest satisfaction from watching people enjoy her food. Chef Kaitlyn Roberts founded Easy Entertaining Inc. in 2006 and has grown the company into culinary force—catering everything from in-home dinner parties to million dollar fundraisers, and most recently opening a sustainable café, to rave reviews, on Providence’s West Side. In addition to her B.A. in English and Communications from Wofford College, Kaitlyn received formal training at Apicius Culinary Institute in Florence. In 2010 she was awarded an Advanced Degree from London’s Wine & Spirits Education Trust Program and also had the pleasure of assisting Apicius chefs in preparing a variety of meals for the James Beard House in NYC. Jessica Wood is one of the founders of Fire and Water Restaurant Group, which has been a thriving small business in Rhode Island for twelve years. Under this umbrella, Jessica owns Caliente Mexican Grill, The Burger Shack, UMelt – A Grilled Cheese Store which has two locations in Kingston and Providence, and WildWood Catering. These are 6 quick service locations and a boutique catering company that proudly sources most of its menu in the state of Rhode Island.
Time-lapse video of the plating area for the five chefs of Dinner by Dames
Purchase tickets at the top of this page.