You might be a foodie if your go-to prop for a photo opportunity is a giant fork.
That is a big indication that Providence Business News’ 2021 40 Under Forty is a great representation of the best our state has to offer. One of this year’s class, Sue AnderBois, program manager of The Nature Conservancy, was indeed photographed with a giant fork, a gift from her in-laws. It was an encouraging sign. This year, the 40 Under Forty honorees were asked to name their favorite Rhode Island food or drink. Perhaps due to pent-up demand everyone is experiencing, some answers were no less than a gourmet tour around the state’s restaurants and menus.
It was exciting and very impressive to read about specific dishes created by the chefs of Rhode Island’s eateries as outlined by this year’s honorees. This is a group that knows what it likes and zeroes in on specific locations where it can be found. A great example is Danielle Crafford, the general superintendent for Gilbane Building Co. She singled out the burrata slate at the Revival Craft Kitchen and Bar in Warren, a charcuterie board that actually uses slate as its delivery system to hold Maplebrook Farm burrata, shaved prosciutto, fig marmalata, walnut pesto, balsamic reduction and grilled Tuscan bread. Similarly passionate and direct was Rita Danielle Steele, owner of Steele Realty Consultants LLC, who raved about the birria at Casa Azul Taqueria in Providence. Steele may get the award for being the first to discover the next big food find – birria tacos are enjoying a moment right now. A savory beef stew is the filling for a corn tortilla that is then dipped in the stew before being pan-fried.
There is a chef in this year’s 40 Under Forty. Mark Lacz, founding partner of Tymark Restaurant Group, worked in the kitchen of David Burke’s steakhouse for two years before opening his first restaurant at the age of 25. His food favorite? A lobster roll from one of his restaurants – The Breachway Grill in Charlestown, paired with a Whaler’s Rise from nearby Whalers Brewing Co. LLC.
The signature Rhode Island specialties were the choice of several of the honorees. The Awful Awful, Del’s Lemonade, Blount clam chowder, and Allie’s donuts were mentioned.
Mike Raia, vice president of strategic communications at Johnson & Wales University – otherwise known as America’s culinary university – said his Rhode Island favorite is Blount clam chowder.
Marcy Reyes, founder and CEO of The Financial Literacy Youth Initiative, was very specific and descriptive in her selection. Reyes singled out the ceviche as done by Los Andes restaurant paired with their Don’s margarita.
Some were more wide-reaching in their choice, perhaps recognizing that we live in a special place in that our signature foods and drinks can be enjoyed at numerous places and that there is really no such thing as a bad choice. A good example is Rhode Island calamari – the state’s official appetizer – which was the down-to-basics yet all-encompassing choice of Jessica Savoca, manager of quality initiatives and project management at Brown Medicine.
And you have to love Josh Daly, the southern district director of the Rhode Island Small Business Development Center who started out washing dishes at Crazy Burger and loved the energy of the kitchen.
Seasoned diners can tell right away that this 40 Under Forty class is a new breed of up-and-coming restaurant experts. It all adds up to great news for the state’s dining scene at a time when such news is greatly needed.
Bruce Newbury’s radio show and podcast, “Dining Out with Bruce Newbury,” is broadcast on WADK 1540 AM and several radio stations throughout New England. Email him at Bruce@BruceNewbury.com.
