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Chef Robert Sisca Announces Departure From Bistro du Midi and Accepts New Position as Corporate Executive Chef for ProvidenceG
After nearly seven successful years at Boston’s award winning Bistro du Midi, a MARC Restaurant Group property, Chef Robert Sisca announces he is leaving his position as Executive Chef & Partner. Sisca was the opening Executive Chef for Bistro du Midi and the restaurant has since earned local and national acclaim such as: Boston Magazine Top 50 Restaurants of Boston, Improper Bostonian Boston’s Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People’s Choice Award for Best New Chef New England, The Boston Globe Best of the New as well as a three-star review by The Boston Globe. Sisca’s last day at Bistro du Midi is today and a new chef is not yet named.
“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition,” says Marlon Abela, MARC Chairman. “We wish him every success in his future endeavors.”
Sisca also announces his acceptance of a new position as Corporate Executive Chef for ProvidenceG, a new development of an iconic historical building in the heart of downtown Providence, Rhode Island, with three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Beginning in March 2016, guests of ProvidenceG restaurants can anticipate an enhanced experience showcasing a new culinary vision and menus finessed with Sisca’s extraordinary talents and direction.
“We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence,” says Colin Geoffroy, President of GHospitality. “As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept.”
At ProvidenceG, Sisca will play a key role in the organization as a senior member of the management team. He will take responsibility for all aspects of food and the kitchen, from concept through execution and oversight and will be intimately involved in the ProvidenceG’s strategy and management.
Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and Four Stars from the New York Times.
Coggeshall’s Annual Maple Sugaring Season Opens Feb. 16
Visit the “Sugar Camp” at Bristol’ s living history museum while the sap is flowing
Coggeshall Farm Museum, a living history museum in Bristol, RI, invites the public to participate in its annual maple sugaring demonstrations Tuesday, Feb. 16 through Sunday, Feb. 21, and weekends from Feb. 27 through March 13. The museum will be open 10 am to 4 pm on maple sugaring days, in all weather.
During your visit you can stroll to an 18th-century sugar camp and learn how Federalist-era people made maple sugar over a campfire. Then warm up around the hearth in Coggeshall’s historic farm house and enjoy some mulled cider and johnny cakes. Visit the farm’s heritage breed livestock, such as American Milking Devon cattle and Gulf Coast Native sheep, including six newborn lambs.
Maple sugaring is included with museum admission and free to Coggeshall members. Weekend admission is $5/children, seniors and active-duty military; $7/adults. Weekday admission from Tues., Feb. 16, through Friday, Feb. 19, is $3/children, seniors and active-duty military; $5/adults. Children under 3 are free. Memberships can be purchased online at www.coggeshallfarm.org or at the museum.
Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunday during the week of February 16 for school vacation; and by appointment for groups, workshops, private events or scholarly visits.
For more information, email firstname.lastname@example.org or call 401-253-9062.
Just In Time for the Big Game, RI FOOD FIGHTS Announces Best Wing Winner
Boneheads Wing Bar crowned Lord of the Wings 2016 in online voting
This Sunday millions of chicken wings will be consumed all over the country as sports fans and friends gather for the big game. While it remains to be seen which team will hoist the trophy, one Rhode Island restaurant is already celebrating victory in the competition for best wings: Boneheads Wing Bar in West Warwick.
RI FOOD FIGHTS’ third annual Lord of the Wings featured over 20 restaurants around the state participating in a virtual event to determine whose bird rules the roost. Over 600 people joined the fun by purchasing a passport to sample each competitor’s wings over the month of January, then vote for their favorite with a social media post. When the votes were tallied, Boneheads was crowned this year’s Lord of the Wings, with Tomaselli’s at Rosario (Providence) taking the runner-up spot. This is the second year in a row that Boneheads has emerged as the Lord of the Wings; they also won Festival Favorite at last year’s National Buffalo Wing Festival in Buffalo, NY.
“We’re grateful for all the restaurants who participated. It was an intense competition and on any given Sunday anyone could have come out on top,” said RI FOOD FIGHTS founder Jim Nellis. “In the end, Boneheads gets to spike the ball and do the Ickey Shuffle… Is that still a thing?”
“Coming out on top of such a great event for the second time is very satisfying and humbling,” said Boneheads co-owner Matt Corona. “Lord of the Wings is one of, if not the most popular Food Fight for a reason: people love wings. Jim has found a great mix of awesome restaurants to participate and we are honored to have been named the favorite.”
RI FOOD FIGHTS next virtual event, the first annual Italian GRINDER Throwdown is going on now through February 29. Visit rifoodfights.com for more information.