Food Service
113 results total, viewing 91 - 100
When chef Charlie Trotter passed away suddenly in early November at the age of 54, he left a legacy of changing our tastes in American dining. Trotter was influential over a quarter-century ago in creating a revolutionary style of dining out that is still in vogue today. Trotter perfected the multicourse tasting menu, a radical departure from the standard three-course meal. Over an evening, diners are dazzled by flavors and presentations which hopscotch the globe – sometimes on one plate. more
A few years ago Point Judith scallop captain Michael Marchetti had a conversation with Peg Parker, the executive director of the Rhode Island-based Commercial Fisheries Research Foundation. They talked about scallop guts, or viscera, the part of the animal that every scallop boat tosses overboard as an unused byproduct, saving only the white meats that end up on dinner plates. “Michael was interested in coming up with ways to use the viscera that might benefit the fishing industry,” Parker said. more
A year ago, staff at Gregg’s Restaurant in Warwick, a family eatery specializing in desserts, stopped short of serving a chocolate cake to a customer’s grandson, who was allergic to nuts, because of the possibility the nut-free cake might still have been exposed to peanuts in the kitchen. more
Usually when the talk turns to the James Beard Foundation, it is in the spring. The annual James Beard Awards are to chefs, restauratuers, cookbook authors and food writers (and broadcasters) the Oscars of the food world. Of late, the Beard Foundation has gradually become a year-round presence. In selected cities the organization sponsors cooking collaborations and this year, a challenge. more
Autocrat LLC, a Lincoln-based supplier of extracts and natural ingredients to food industry businesses, has launched a new Food and Beverage Solutions Center designed to help its customers develop new products. more
The last 12 months have brought numerous highlights to the region’s tourism industry, according to Martha Sheridan, president and CEO of the Providence Warwick Convention & Visitors, including hotel occupancy rates that exceeded 80 percent in multiple months. more
Lynn Traupman, managing partner at LongHorn Steakhouse in Warwick recently received the company’s Best of the West Award, which recognizes managing partners who gain top financial results, show leadership skills, develop managers and team members, and continuously satisfy LongHorn guests. more
“I want my new restaurant to have a thick, French accent like me,” joked Michel Richard , chef at Marble House in Newport. He was on hand for the Newport Mansions Wine and Food Festival one week before the opening of his new patissierie, or pastry shop, Pommes Palais, in New York. more
Hope & Main LLC, Rhode Island’s first food business incubator, is now accepting applications for its inaugural class. more
The Sept. 21 WaterFire Providence lighting was the scene of FoodForward, a “food innovation showcase” put on by RallyRI, an initiative created by Allan Tear, one of The Rhode Island Foundation’s Rhode Island Innovation Fellows. His goal is to “spark a startup revolution” in the art and design, food and beverage, social impact, and advanced-manufacturing sectors of the Ocean State economy. Vin Scorziello, one of the owners of Campus Fine Wines, was on hand to serve samples of five Rhode Island craft brewers to the public. more
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