A plethora of flavors and cultures will descend on the region from Boston to Providence this summer when the United States, Canada and Mexico host the 2026 FIFA World Cup soccer tournament in June and July.
Gillette Stadium in Foxborough, Mass., will host seven of the World Cup matches, bringing athletes and fans from at least eight different nations to our area.
While six of the 48 teams competing in the tournament won’t be determined until March 31, including one nation that will play in a match at Gillette, seven others involved in matches at the stadium have been identified, which include Haiti, Scotland, Norway, Morocco, England, Ghana and France.
Inspired by those seven nations visiting the region this summer, the Rhode Island Hospitality Education Foundation will present a culinary experience that combines the best of the international cultures coming our way.
“Seven Nations, One Table: Celebrating Culinary Futures” will feature globally inspired chef-curated bites on Friday, March 27, from 5:30-9 p.m. at The Reserve in Providence. It will bring together acclaimed chefs, Johnson & Wales University culinary students and supporters for an evening benefiting the David DePetrillo Memorial Scholarship Fund.
“I thought having the World Cup here at our front steps, why not celebrate those seven nations that we know are going to play at Foxborough?” said Farouk Rajab, CEO and president of the Rhode Island Hospitality Association and the education foundation.
The idea came about when Rajab was engaged in a workshop with Bryant University students who are helping to work on cultural literacy training for the hospitality industry.
“We are a blend of nations as an industry, and why not highlight that and use it as a culture literacy opportunity for our culinarians in Rhode Island, [and especially] for our Johnson & Wales University future culinary talent?” Rajab said.
Chef Ryan Connors of hospitality management and development company G Hospitality in Providence will be the host chef for the evening.
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SPECIALTY DISH: Kevin O’Donnell, chef at Giusto and Mother Pizzeria, will prepare a Scotch egg dish at the “Seven Nations, One Table: Celebrating Culinary Futures” dining event presented by the Rhode Island Hospitality Education Foundation at The Reserve on March 27.
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Menu highlights from the evening’s all-star culinary lineup will include salmon rillette –smoked, with beets by Connors; Scotch egg by 2026 James Beard Award semifinalist Kevin O’Donnell of Giusto and Mother Pizzeria; lamb with haggis by Champe Speidel of Persimmon; Haitian marinade fritters by Marissa Lo of Boat House Waterfront Dining; braised oxtail by TJ Delle Donne of Johnson & Wales University; kvaefjordkake – a celebratory Norwegian dessert that translates to “the best cake” – by Kerri Spady of Ellie’s; and special guest chef Mohammed Benjdid of Hilton Baltimore Inner Harbor will prepare branzino tajine – whole fish slow cooked with Moroccan spices in a clay pot called a tagine.
Rajab also invited two chefs from Ireland to participate in this collaboration, assisted by JWU culinary students.
Tickets cost $200. All proceeds will go to support the David DePetrillo Memorial Scholarship. DePetrillo was a founding member of the Rhode Island Hospitality Education Foundation 31 years ago, and he was the longest-serving chairman of the board, a position he held for nearly 15 years.
“He was a great friend, and he was a great inspiration to all of us,” Rajab said.
The scholarship fund supports Rhode Island high school graduates who are going to college to pursue a degree in hospitality.
“As the FIFA World Cup brings new energy, new visitors and new opportunities to our region, ‘Seven Nations, One Table’ offers a meaningful way to celebrate the global spirit of hospitality,” Rajab said. “This special evening will showcase a remarkable range of cultures, cuisines and local culinary talent while honoring David DePetrillo’s legacy and supporting the students who will help lead our industry forward.”
“Dining Out With Bruce Newbury,” syndicated weekly on radio, is heard in Rhode Island, Connecticut, Massachusetts, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
