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To kick off this year’s Festival we’ve got the return of one of 2014’s most popular dining series Dinner by Dames–and we’ve expanded it for the Eat Drink RI Festival to include local female farmers, food artisans and bartenders–with a portion of the proceeds benefitting AIDS Project RI.
This unique dining experience brings together five 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 formerly of Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group.
The chefs will be joined by Debbie Barrett of Allen Farms, Ann Marie Bouthillette of Blackbird Farm, Pattie Federico of Narragansett Creamery, Lee Ann Freitas of Indie Growers, Cindy West of Moonstone Oysters and Pastry Chef Lynn Williams of Seven Stars Bakery.
To make the evening that much more special Jen Ferreira, the East Coast Brand Ambassador for Lucas Bols, will lead a group of RI’s top female bartenders, including Mia Andreoli of Events by Mia Rose, Mary Hentz of The Magdalenae Room, Elizabeth Sawtelle of Nicks on Broadway and Kayleigh Speck of The Grange, in creating cocktail pairings for each course. The room will be filled with beautiful flowers and decor via Robin Hollow Farm.
The evening will begin with a 6 p.m. reception with welcome bites, then moving into a five-course dinner with cocktail pairings. The cost is $175 (inclusive of tax and gratuity, and a donation to AIDS Project RI).
Passed hors d’oeuvres, including: Parsnip Pierogies, Deviled Eggs, Petit Pressed Cuban Sandwiches, Mini Pork Belly Tacos and Mustard Gougeres
paired with the Paradisi – Damrak Gin, Aperol, lemon, grapefruit, Aquidneck Honey, Foolproof Saison, grapefruit garnish
Breads, Chef Lynn Williams
Olive Rolls, White Whole Wheat and Cheese Twists
First Course, Chef Jordan Goldsmith
Grilled Scratch Farm Radishes with miso-cured Zephyr Farm egg yolk, pine vinaigrette, almond yogurt
paired with the Opulent Brine – Ocucaje Pisco, Bols Apricot, lemon, fino sherry, homemade pickle juice, gherkin garnish
Second Course, Chef Jessica Wood
Homemade Egg Noodles with roasted Roma tomatoes, red peppers, parmesan, lemon zest, Indie Growers herbs & flowers
paired with The Dutch Monk – Bols Genever, Benedictine, Punt e Mes, bitters, absinthe, lemon garnish
Third Course, Chef Kaitlyn Roberts
Fried Moonstone Oysters with Anson Mills grit cake, lime, honey, sriracha
paired with the Smoke & Barrel – Aged Genever, lemon, smoked lemon cordial, fresh sage, mint, thyme, basil, thyme garnish
Intermezzo, Chef Melissa Denmark
Allen Farms Pea Greens Frozen Yogurt
Fourth Course, Chef Maria Meza
Blackbird Farm Beef Mixiote de Res with puya chiles, guajillo chiles, costeno chiles, potatoes, cactus, olives, white rice
paired with the The Meza-Rita – Blanco Tequila, Amaro Montenegro, pineapple, cucumber, lemon, agave, smoked chile salt
Fifth Course, Chef Melissa Denmark
Narragansett Creamery Crescendo Panna Cotta with orange fennel semolina cake, lemon curd, toasted hazelnuts, dark chocolate espresso crumble, black currant jam
paired with the Stinger? I Don’t Even Know Her! – Cognac, Crème de Menthe, Branca Menta, fresh mint sprig garnish
Mignardises, Chef Lynn Williams
Chocolate Walnut Rye cookies, Zaletti and Shortbread
Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests other than a vegetarian option. Thank you in advance for your understanding on this matter.