Events / Dinner

Summer in Rhode Island

Tue, August 02, 2016

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.2308
Reservations Policy

Richard Allaire

Metacom Kitchen, Warren, RI

Christopher Bender

Stoneacre Pantry, Newport, RI

David Crowell

Stoneacre Pantry, Newport, RI

Julio Lazzarini

Red Fin Crudo, Providence

Jennifer Behm-Lazzarini

Red Fin Crudo, Providence

Benjamin Lloyd

The Salted Slate, Providence

Nick Rabar

Avenue N American Kitchen, Rumford, RI

Michael Lester

M.S. Walker Rhode Island, Warren, RI

Tyler Schweppe

The Dorrance, Providence

Seaside Rhode Island may be the smallest of the 50 states, but it boasts an ever-growing food scene that’s garnering national attention and praise. We’ve tapped the Ocean State’s most buzzed-about chefs to showcase the local farms and purveyors that define its unique culinary identity.

Click here to see photos from this event.

Menu

  • Hors d’Oeuvre
    • Wild Nettle Johnnycakes with Ricotta and Smoked Trout Roe
    • Walrus and Carpenter Oysters with Lime Leaf–Vodka Mignonette 
    • Braised Rabbit Empanadas with Blackberry Marmalade and Sorrel
    • Buttermilk-Fried Sweetbreads with White Corn Waffles, Rhode Island Maple Syrup, and Smoked Pecan Gravy 
    • Up-N-Cumber Spoons > Crop Organic Cucumber Vodka with St. Elder Natural Elderflower Liqueur, Lime, and Regatta Ginger Beer  
    • Miniature Kentucky Campfires > Mellow Corn Bottled-in-Bond Corn Whiskey with Cinnamon Syrup, Lemon, Orange, The Bitter Truth Jerry Thomas' Bitters, Tonic, and Laphroaig Single Malt Whisky Mist 
    • Trediberri Langhe Rosato 2015 
  • Dinner 
    • Roasted Sea Scallop–Sweet Corn Soup with Brown Beech Mushrooms and Tarragon 
    • Champagne Bochet-Lemoine Cuvée Les Grimprés NV
    • Point Judith Lobster with Cauliflower, Black Garlic, Eggplant, Curry, and Puffed Quinoa 
    • Melsheimer Reiler Mullay-Hofberg Riesling Kabinett 2012
    • Dry-Aged Lamb Carpaccio with Sunflower Gremolata, Smoked Mushroom Consommé, Petals, Sprouts, and Buds 
    • Cottanera Barbazzale Etna Rosso 2014
    • Wild Boar Tenderloin with Whelk Fritters, Yellow Carrot Purée, Pickled Vegetables, and Ramp Chimichurri 
    • Júlio Bastos Dona Maria Grande Reserva Red 2011
    • Yaya Carrot–Cream Cheese Churros with Honey–Pistachio Gelato, Fennel Crème Anglaise, and Coriander Biscotti
    • Mád Late Harvest Furmint 2012