Young Pawtucket Chef Honored at White House “Kids’ State Dinner”
Tuesday, July 22, 2014
GoLocalProv Food Team
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Kinnan Hammond-Dowie poses complete with his White House credential for Kids’ State Dinner. Photo credit: Sharyn Hammond
Kinnan Hammond-Dowie of Pawtucket was honored at the annual
“Kids’ State Dinner” at the White House on Friday, July 18.
The event, which celebrated winners from all fifty states, was hosted my Fist Lady Michelle Obama. President Obama also paid a visit to the luncheon.
Healthy Lunchtime Challenge
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First Lady Michelle Obama and President Obama address attendees at the “Kids' State Dinner”. Photo credit: Sharyn Hammond
Twelve-year-old Hammond-Dowie was the Rhode Island winner in the Healthy Lunchtime Challenge, a nationwide recipe challenge to promote healthy eating among America’s youth. More than 1,500 entries were submitted to this year's contest.
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Hammond-Dowie's winning reciped was for “Mediterranean Kebab Wrap with Cilantro Tabbouleh”, which can be found here.
The winners were previously announced by the First Lady, the Department of Education, the Department of Agriculture, and Epicurious.
City Hall sendoff
Mayor Grebien hosted a City Hall sendoff on July 10 for Kinnan, accompanied by his mother, Sharyn Hammond, his father Shane, his maternal grandmother Victoria Hammond and brothers Davon, 16, and Kyden, 3.
Related Slideshow: 5 New Food Trends to Try in 2014
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Upscale Chefs go "Downscale"
It's an incredible expense of time and money to be among the best chefs around. All of those high-end ingredients cost an arm and leg and the pressure to stay on top is enormous. Most cooks began learning at the feet of their older relatives--moms and dads; grandmas and grandpas. It's this food that calls them back. We see local Chef Jake Rojas rejoice in dropping the tweezers and cooking those SoCal family recipes he grew up eating. Local faves Thames Street Kitchen embarked on a burger concept this year and Providence icon Chez Pascal has its "Wurst Window" serving homemade sausage and comfort food. They're upscale food is wonderful, but this might be their best!
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More Gluten Free Options
As we continue to pay the "processed food" price, our nation's food allergies continue to soar. Restaurants have been on the forefront of the movement towards options that take these allergies into account. The gluten allergy has taken the fore as bread and pasta and coated French fries became the first food victims of this allergy. Local establishments such as the Grange have taken gluten free to new heights with terrific vegetarian offerings. On the Hill, Pane e Vino has got an almost 40-item menu of gluten free options. It features everything an Italian meal could need without the worry.
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Vietnamese as the "Go-To" Asian Cuisine
Every year it seems as though America "discovers" a new Asian country's food and gets hooked. This year it's the foods of Vietnam. Vietnamese food and ingredients have been a part of local Asian food for years now, but this time it stands on its own. Vietnam's food is highlighted by fresh, simple ingredients treated respectfully and flavorfully. Broths and noodles; lightly cooked meats and fresh vegetables all combine in a balanced meal. Locally we love Pho Horn in Pawtucket and Minh Hai in Cranston. Both are very good local versions of this wonderful cuisine.
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Fishy Fish
Look...here's the problem with us Americans: we only eat the mild stuff. The muscle meat. It's chicken breast and tenderloin and striped bass filets. The problem with this style of eating is what it does to our ecosystem. Local fishermen used to be able to catch a bounty of swordfish BETWEEN the mainland and Block Island, now it's a day's trip to find them. Local chefs and fishermen are working diligently to bring back the mackerel and the sardine and the scup. Fish we have long since forgotten, but helped our forefathers thrive. Check out any of our top-notch "farm to table" spots--Persimmon in Bristol or Farmstead in Providence for example--to try a forgotten yet delicious fish.
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Micro-Distilleries
As with most things food and beverage, the last 10 years have seen a move towards "smaller is better". Big box stores are gone and chain restaurants are suffering locally. It was only a matter of time until these ideas began making their way into our cocktails and boy are we psyched to see what the future holds. Locally we have Sons of Liberty in South Kingstown, producing small-batch whiskey, single malts and, even vodka. Our state features Coastal Extreme Brewery which makes Thomas Tew rum along with their Newport Storm beer. We've only gotten back into the distilling business here in Rhode Island in 2006 but we think tasty things are coming soon!
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