A chef collaboration hosted by four-time James Beard Award winner Andrew Zimmern was a standout at the recent Newport Mansions Wine & Food Festival held from Sept. 22-24 at Rosecliff.
There was plenty of culinary star power from the local area, as well as luminary guest chefs and personalities brought in for the event. Joining Zimmern, who is known for his culinary innovations and adventurous palate, were returning Culinary Director Kevin Des Chennes, a Newport-based private chef to the stars; Tatiana Rosana, an author, executive chef at Para Maria, Lookout Rooftop and Envoy Boston and two-time “Chopped” champion; and chef Jessica Quiet, executive pastry chef at the Ocean House in Westerly and a competitor in Food Network’s “Spring Baking Championship 2023” on Discovery Plus.
With the combination of delicious food, wines paired for each course and an elegant setting in the Ballroom at Rosecliff, the evening had all the elements to create a memorable and immersive experience for all.
The Sunday Festival Brunch, another weekend highlight set in the elegance of the Rosecliff ballroom, featured live jazz piano as a relaxing backdrop and treated guests to a delicious assortment from a lavish buffet prepared by Des Chennes and chef David Burke. Refreshments included a delightful Don Julio tequila juice bar, a welcome drink from LaLuca Prosecco Rosé and a wine tasting with wines provided by Thatcher’s Wine.
Burke came on to the Rhode Island scene this past summer as executive chef of a semi-private resort club located in the woods of South County. He opened one of his signature steakhouses a decade or so ago at Foxwoods and has long been known for his innovative and artistic approach to cooking.
Burke has garnered a reputation for his boundless creativity and whimsical style, which has earned him recognition as one of the best known and most respected chefs in modern American cuisine. He has been nominated twice for the prestigious James Beard Award for Best Chef and has appeared on the popular TV show “Top Chef.” His ability to blend imaginative presentations with exceptional flavors has earned him a well-deserved reputation as a culinary rock star.
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VARIETY OF FLAVORS: A server pours glasses of wine in the micro-tasting tent at a previous Newport Mansions Wine & Food Festival. This year’s event was held at Rosecliff from Sept. 22-24 and featured two tastings, one with wines provided by Thatcher’s Wine and one with Josh Greenstein of the Israel Wine Producers Association.
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A unique aspect of the festival took place early in the weekend with a fun and spirited blind tasting with Josh Greenstein of the Israel Wine Producers Association. Israel’s growing wine industry faces a unique set of challenges in the U.S. market – chief among them its association with kosher wine, which is often characterized as sweet and low in quality.
“Everyone thinks Israeli wine is Manischewitz,” Greenstein said, “which isn’t even from Israel.”
Greenstein is a fifth-generation wine industry expert. The diverse terroir, Mediterranean climate and advanced winemaking techniques of Israel have contributed to the production of a vast variety of high-quality wines in various styles. And like many other aspects of the “cradle of civilization,” there is a particular wine history in the region.
Greenstein set out to bring some science to his seminar by having wine scientists attempt to recreate the very wines that have been written about in religious settings and historical texts. The conclusions were surprisingly simple and familiar. It turns out that wines that vintners have been using to bring out specific notes such as Carignan – a blending wine – have quite a history. This seminar was an enriching and delightful experience.
The Newport Mansions Wine & Food Festival again delivered an inspiring series of wine and culinary events. The expectations were met and exceeded.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, can be heard in Rhode Island, Connecticut, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
