RI Local Food Fest 2010: Get Your Tickets Now
Thursday, July 22, 2010
If you’re at all interested in local food in Rhode Island - heck, if you’re just interested in great food - you’ll want to get your tickets now to the Farm Fresh RI Local Food Fest at Castle Hill Inn & Resort on August 3rd. You can’t go wrong with more than 20 farms, 10 food producers and 12 chefs offering food and wine at one of the most beautiful seaside locations in Newport.
Who's who of chefs
Chefs include one of the godfathers of preparing local food, Chef Bruce Tillinghast of New Rivers as well as newcomers to RI like Chef Jake Rojas of Tallulah on Thames, along with perennial RI restaurant favorites such as Chef Derek Wagner from Nick’s On Broadway, Chef Champe Speidel from Persimmon and Chef Matt Jennings of Farmstead. Farms include Arcadian Fields in Hope Valley, Blackbird Farm in Smithfield, Four Town Farm in Barrington and Simmons Farm in Middletown. Some of the producers bringing their wares are The Cupcakerie in Cranston, Narragansett Creamery in Providence, Newport Storm in Middletown and Seven Stars Bakery in Pawtucket.
GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLASTDon't wait to order tickets
The Local Food Fest has two start times depending on your ticket purchase. I highly recommend purchasing tickets for the preview hour beginning at 4:00 p.m. as the event is very popular and the additional hour can be a relaxing introduction to the evening before the bigger crowds arrive at 5:00. Ticket information can be found online and Farm Fresh believes it will sell out in advance so it is suggested you purchase your tickets online.
In addition to all of the wonderful eating and drinking, there is a silent auction with some fantastic donations from the farms, producers and restaurants. So even though you should get your tickets in advance, bring your wallet. Proceeds go to Farm Fresh RI, which is a non-profit organization doing great work growing the local food system.
The farms will be providing chefs with a bounty of local ingredients to prepare their dishes. Jonathan Cambra, Executive Chef of Castle Hill Inn & Resort shared with GoLocalProv the dish he’ll be preparing at the event:
Pan Roasted Striped Bass with Peach Relish and Sweet Onion-Corn Pudding
4 servings
Ingredients:
Four 6-oz. portions boneless, trimmed striped bass, skin off
Peach relish:
4 cups ripened peaches, diced small
2 T lime juice
1 T hot chilies, roasted, peeled, seeded, minced (if you enjoy it spicy add more)
¼ cup minced chives
Kosher salt and white pepper to taste
Sweet onion-corn pudding:
12 cobs whole sweet corn, roasted, peeled, shaved
3 sweet yellow onions, peeled, julienned
2 T minced garlic
1 cup mixed summer herbs, tarragon, basil, parsley, all minced fine
3 T olive oil
2 T unsalted butter
Kosher salt and white pepper to taste
Preparation:
Relish – Combine all ingredients in a mixing bowl, season to taste with salt, pepper
Corn pudding –Sweat onions and garlic in olive oil until translucent, add roasted corn kernels and cook 3-5 minutes, add to blender and purée, strain through fine mesh strainer, add back to small sauce pot, bring to a boil on a stove top, reduce heat and simmer until desired sauce consistency. Finish with fresh chopped garden herbs, whole butter; adjust seasoning with salt and pepper and a splash of lime juice.
Fish - Pre heat sauté pan or grill, season fish with salt and pepper, place fish in hot pan or grill (if grilling make sure grill is brushed with cooking oil to prevent fish from sticking), presentation side down first, sauté or grill for about 3-5 minutes each side, until cooked through.
For more photos and information from last year’s event please take a look at Dadekian’s site here.
Related Articles
- Five Things: Persimmon, Bristol
- Five Things: New Rivers, Providence
- Five Things: Tallulah on Thames, Newport
- Five Things: Nick’s On Broadway, Providence
- Five Things: La Laiterie, Providence
