(East Providence, Rhode Island) Learn the secrets of the award winning chefs of Newport and Bristol County! Live from our Demonstration Kitchen, mouth-watering recipes from the areas finest restaurants will be created. Step-by-step instructions will show you how to prepare a scrumptious mix of soups, salads, appetizers, entrees and desserts. Lobster Popovers from the DeWolf Tavern are just one of the many offerings you’ll find in our Kitchen. Bring your appetite because you will enjoy a taste of these delectable dishes after the demonstration!
Attendees will also enjoy samplings and recipes from Sam Adams, Cabot Cheese, the Coastal Wine Trail, Jameson Irish Whiskey and more! Informative seminars on how these wines, brews and liquors are produced make The Newport Restaurant Week Stage a must see at this year’s Home Show! For complete demonstration schedule visit www.ribahomeshow.com
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During the Home Show, attendees can enter to WIN the Newport Restaurant Week Demonstration Kitchen. The Grand Prize Give-a- way includes Stainless Steel Frigidaire Side-by-Side Refrigerator from JA Appliance, Stainless Steel Frigidaire Electric Range from Gil’s Appliance, Stainless Steel Electrolux Dishwasher from S and W TV and Appliance, Cherry Cabinetry and Solid Surface Countertop from R.I. Kitchen and Bath, and a 12-pc Paula Deen Cookware Set From Apex!
Last year, the Perry family in Riverside won a Frigidaire 23 cu. ft. Stainless Steel Side-by-Side Refrigerator, a Frigidaire 30″ Stainless Steel Drop-in Electric Range, and a $250 Macy’s gift card!
Newport Restaurant Week Cooking Demonstrations
Thursday March 11
5 – 6pm: Local Wine education 101, enjoy wine master, Steve Krohn as he pairs Coastal Wine Trail Vineyards award winning wines with some local delicacies.
6-7pm: Chef Kevin Gaudreau, from The Pier Restaurant in Newport will re-create one of his Newport Restaurant Week masterpieces
7-8pm: Chef and Owner Scott Kirmil, from Diego’s, one of the newest restaurants in Newport features atypical Mexican Gourmet style cuisine.
Friday March 12
5-6pm: Local Wine education 101, enjoy wine master, Steve Krohn as he pairs Newport Vineyards award winning wines with some local delicacies.
6pm-8:00pm: Known as one of the hottest new chefs on the scene in Rhode Island, Chef Kevin Thiele of One Bellevue at the Historic Hotel Viking prepares several award winning recipes.
Saturday March 13
11am-1pm: A landmark dining experience is created by Newport Restaurant Week chefs
1pm-2pm: Food & Wine Pairing with wine master, Steve Krohn as he pairs local award winning wines with some local delicacies.
2pm-4pm: Always using the freshest ingredients from the farms on Aquidneck Island, Newport Restaurant Week Chefs prepare appetizers that will make your mouth-water.
4pm-5:30pm: Enjoy your favorite cheese, Cabot ~ (made from milk from area Rhode Island farmers) and learn how to properly pair, with your favorite Samuel Adams beers. A Samuel Adams expert will educate you and your palate on the finer points of cheese and beer partnering!
6pm-7pm: It’s time for an education in Irish Whiskey! Learn the history and the process of distilling the real Whiskey~ Jameson’s Irish Whiskey.
Sunday March 14th
11:30am-1:00pm: Join us as we welcome Executive Chef Marty Quinn and Chef Stephanie Pires from the Windward Restaurant at the Newport Hyatt Regency hotel as they prepare Diver Scallops with curried red lentil broth on a bed of lemon infused risotto and sautéed spinach.
1:00pm-2:30pm: Learn from the master chef Sai Viswanath from DeWolf Tavern in Bristol, as he creates his amazing Lobster popovers.
2:30pm-4:00pm: Bonjour, Join us as we welcome chef Albert Bouchard from Bouchards Restaurant, and he creates a Newport Restaurant Week masterpiece .
CHEF SAI VISWANATH
Chef Sai Viswanath holds degrees in culinary arts from the Culinary Institute of America and from the hotel school in Madras, India. He has traveled the world refining his cuisine holding positions as Chef of the renowned Indigo in Mumbai (voted one of the world’s best 60 restaurants by Conde Nast) to Union Square Café in NYC. He taught culinary arts at the New England Culinary Institute before coming to Rhode Island where he is making a splash at the DeWolf Tavern. Chef Sai is inspired by the beautiful local seafood available here in Rhode Island and has created a unique American menu that shows it off. Chef Sai has mastered many cooking techniques from different parts of the world and has created some incredibly succulent dishes combining local ingredients and flavors with the intensely high heat of the charcoal tandoor. His high standards infuse every aspect of his menu, from the natural lump charcoal used to roast lobster, to his house made pastas and his perfectly grilled native swordfish. Chef Sai and DeWolf Tavern have been featured in Food & Wine, Bon Appetit, Gourmet, Boston, and Food Arts magazines.
EXECUTIVE CHEF KEVIN THIELE
Executive Chef Kevin Thiele started as a line cook at Hotel Viking’s One Bellevue in 2004. His talent, devotion to all things culinary and hard work steadily moved him up the kitchen ladder in less than three years. His career trajectory has been most impressive since being jump-started by his boss at Cousin’s Pizza in his hometown of Riverdale, New Jersey, learning how to toss pizzas in the air at age 14. Now 29 years old, he is responsible for creating the menus for One Bellevue and in-room dining; and supervising the culinary team for weddings, corporate gatherings and social events at the venerable Hotel Viking.
Thiele’s formal culinary education took place at Johnson and Wales University where he received a Bachelor of Arts in Culinary and Food Service Entrepreneurship in 2004. During his four years at culinary school, he managed a student dining facility at Brown University. His college internship took place at the famous Great Southern Hotel in County Kerry Ireland where he was a rotational chef. He was also schooled in Koblenz, Germany for wine certification. Prior to that, he was sous chef at Fahrenheit Bar & Bistro in Providence for almost two years. Thiele also worked at the Mansion House Hotel on Martha’s Vineyard.
This young chef particularly admires chefs such as Anthony Bourdain, Thomas Keller, Michael Ruhlman and Charlie Trotter. Yet, he also considers himself to be creative in the kitchen and is fond of being on his feet all day, cooking and leading the culinary team at this well-respected Newport dining room. His food tastes are eclectic. He loves the cooking of Asia, France and Italy; but, is also very dedicated to New England regional specialties and knows how privileged he is to have access to local fish, clams, scallops, lobster and produce on a seasonal basis.
Newport Restaurant Week…Come dine out… your reservation is waiting!
A three-course meal from some of the finest area restaurants without breaking the bank! From a steaming cup of chowder overlooking the harbor to fine dining in romantic restaurants, Newport & Bristol County restaurants offer an array of creative menus. Prix fixe three-course lunch ($16) and dinner ($30) selections will be offered. For updated information, accommodation packages and events, visit GoNewportRestaurantWeek.com
The Rhode Island Builders Association solely owns and operates the Home Show at the R.I. Convention Center. RIBA was founded in 1945 as a non-profit trade association providing educational, business and professional development services to the residential construction industry. In addition to promoting job safety and product quality to its 1,100 member companies, RIBA is an advocate for a host of housing issues including affordability and economic development.
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