Dinner by Dames 4
Dinner by Dames 4

On November 13th, the Powerhouse Team of Female Chefs and Bartenders of Dinner by Dames Reunite at Horseshoe Farm to Benefit Home & Hospice Care of Rhode Island

Tickets here: http://www.hhcri.org/dinnerbydamesfour (SOLD OUT)

On Friday, November 13th at 6 p.m. at Horseshoe Farm in Westerly, Dinner by Dames returns for the fourth installment of the wildly successful dinner series. Dinner by Dames brings together some of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith of Scratch Farm, Maria Meza of El Rancho Grande, Kaitlyn Roberts & Danielle Varga of Easy Entertaining Inc., Jessica Wood of Fire and Water Restaurant Group, and special guest Sonya Coté of Eden East, The Homegrown Revival and Hillside Farmacy (Austin, TX) gather together to prepare Rhode Island harvest dishes. Creating the cocktail pairings for each course will be a team of Rhode Island’s best bartenders led by Jennifer Davis of The Eddy and including Kayleigh Speck of The Grange, Elizabeth Sawtelle of Nicks on Broadway, Caitlin Murphy of The Dorrance, and Katie Masterson of The Boombox at The Dean Hotel. Proceeds from this exclusive experience will benefit Home & Hospice Care of Rhode Island, the second oldest hospice in the nation and the largest and most experienced hospice agency in the state. “We have always been amazed by the comfort and sense of compassion the locavore community brings to countless friends and families of Rhode Island. It is only natural for our partnership to exist, as HHCRI works to bring comfort and compassion to our patients and their loved ones when time matters most. We feel honored to be a part of Dinner by Dames Four,” said Charles P. Iacono, Vice President of Philanthropy & Community Relations at HHCRI.
The barn at Horseshoe Farm
The barn at Horseshoe Farm
David Ellison, the founder of The Lorimer Workshop, is donating the use of his unique handcrafted wooden tables, and is offering a one-of-a-kind auction package at the dinner. Ellen PJ Kelly and Danielle McCarthy of Newport based Champagne & Ink are creating special accents for the event including custom dinner and drink menus. Floral designs are being provided by greenlion design. This installment of Dinner by Dames is being held at Horseshoe Farm, a private estate surrounded by miles of fences along the coastal countryside in Westerly. The event begins at 6 p.m. with hors d’oeuvres and aperitifs, followed by a seated six-course dinner and special treats, paired with cocktails. The cost of the dinner is $135 per guest, all-inclusive. Tickets are available at http://www.hhcri.org/dinnerbydamesfour (SOLD OUT).


hors d’oeuvres Chef Sonya Coté Grilled Pear Batons & Taleggio | bibb lettuce, purslane, candied butternut, pecan

Chef Melissa Denmark Smoked Tea Biscuit | wild grape jam, Danse de la Lune

Chef Jordan Goldsmith Smoked Fish | grilled sourdough, labne, pickles

Chef Maria Meza Mini Chicken Chorizo Tacos | potato, onion, poblano pepper

Chef Kaitlyn Roberts KFC sliders | Baffoni’s Farms fried chicken, beer soaked mustard apple chutney, malt aioli

Chef Jessica Wood Parmesan Poppers | tomato jam

paired with: Pig’s Nose Scotch Whisky, Combier Crème de Pamplemousse Rose, grapefruit, cider, tea, orange blossom, hopped grapefruit bitters, Peychaud bitters, salt, cidre de normandie


breads Chef Danielle Varga seeded sourdough, cornbread

first Chef Kaitlyn Roberts Butternut & Apple Soup | blue cheese grits, pepita, parsley & pancetta gremolata paired with: Sons of Liberty Spirits Co. pumpkin spice whiskey, spiced New Harvest Coffee syrup, walnut bitters

second Chef Jordan Goldsmith Slow Roasted Carrot | husk cherry bbq, black mustard, cornbread, fermented chilis, creamed greens paired with: El Buho mezcal, Lustau sherry, apple, lemon, cinnamon

third Chef Jessica Wood Swordfish | succotash, charred tomato broth, compound herb butter paired with: El Buho mezcal, Amaro Montenegro, pineapple, lime, habanero bitters

intermezzo Chef Melissa Denmark

fourth Chef Sonya Coté Rabbit Loin & Smoked Pork Belly Skewers | smoked chili flake, radish, chrysanthemum vinegar, brassicas, wild edibles paired with: Diplomático rum, lime, pineapple, basil, ginger

fifth Chef Maria Meza Duck Pipian Enchiladas | Pipian-pumpkin seed mole verde, jalapeno, cilantro, onion, pumpkin seeds paired with: Pig’s Nose Scotch Whisky, bianco vermouth, tawny port, citrus+cocoa syrup, fig bitters

sixth Chef Melissa Denmark Chocolate Sourdough Mille-Feuille | preserved plums, pumpkin butter, locust flower marshmallow paired with: Lustau sherry, Combier orange Curaçao, plum, walnut, lemon, Mionetto Prosecco

mignardises Chef Danielle Varga bacon shortbread cookies, chai caramels

from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson
from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson

Leave a Reply