DON’T MISS: Dining Out For Life to Benefit AIDS Project RI
Tuesday, April 22, 2014
The Dining Out for Life concept is simple: eat at a participating restaurant on Thursday, April 24.
A portion of the proceeds will benefit AIDS Project Rhode, which for more than 30 years has provided HIV/AIDS prevention and education services, as well as assistance for people living with HIV/AIDS. AIDS Project RI is a division of Family Service of RI, a statewide non-profit human service organization.
“We thank our supporters across Rhode Island,” said Thomas Bertrand, MPH, AIDS Project Rhode Island executive director. “They are not only raising money but are raising awareness that HIV/AIDS is a threat that touches too many lives in Rhode Island and across the nation, a threat that is easily preventable.” Information about HIV/AIDS, including preventing its transmission, is available at www.aidsprojectri.org, he noted.
NBC 10 anchor Mario Hilario is chairing the event, which is celebrating its 10th anniversary. “Marking the 10th anniversary of Dining Out for Life in Rhode Island, I am especially honored to chair this important event that brings about awareness of HIV/AIDS as well as raises funds for HIV testing, education and prevention efforts, and to care for people infected with HIV,” said Mr. Hilario.
- Cumberland: Pamfilio’s
- East Greenwich: Grille on Main
- Narragansett: Hank’s Down South
- Newport: SpeakEasy Bar & Grille
- Pawtucket: Rasoi, Hose Company No. 6
- Providence: Blaze East Side, CAV, Eastside Creamery, The Flatbread Company, Gracie’s (April 23), Hanley’s, Hemenway’s: India, Kitchen Bar, Los Andes, New Rivers, Parkside Rotisserie & Bar, Pizzico, The Red Fez, Rí Rá Irish Pub, Rosalina’s, Rue De L’Espoir, Shula’s 347 Grill,Three Sisters, and Vagabond Food Truck Seekonk: Dublin Rose
- Woonsocket: The Burrito Company
Details regarding which meals are involved in the event and more information are available at
Related Slideshow: 5 New Food Trends to Try in 2014
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!
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.
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.
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.
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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