Chef’s Collaborative RAFT (Renewing America’s Food Traditions) Grow-Out Heirloom Harvest Week is a celebration of New England’s agricultural heritage, biodiversity and farmer-chef connections.
From October 12—18th, Grow-Out participant restaurants will have one or more items on their menu highlighting and honoring locally grown, heirloom vegetables from this year’s Grow-Out. Take a delicious bite of New England agricultural history while supporting your local restaurants and farms!
22 Bowens, Newport
Blackstone Caterers, Newport
Boat House, Tiverton
Castle Hill Inn and Resort, Newport
Chez Pascal, Providence
DeWolf Tavern, Bristol
La Laiterie at Farmstead, Providence
Local 121, Providence
New Rivers, Providence
Nicks On Broadway, Providence
Tastings Wine Bar & Bistro, Foxboro, MA
The Moorings, Newport
The Smokehouse Café, Newport
Waterman Grille, Providence
Arcadian Fields, Hope Valley
Bally Machree Farm, Middletown
Eva’s Garden, Dartmouth, MA
Greenview Farm, Wakefield
Heritage Farms, Portsmouth
Poblano Farm, Narragansett
Red Planet Vegetables, Providence
Scratch Farm, Providence
Steve’s Organic Produce, Bristol
Sweet Berry Farm, Middletown
Ward’s Berry Farm, Sharon, MA
Wishing Stone Farm, Little Compton
Zephyr Farm, Providence
Boothby’s Blond Cucumber
Boston Marrow Squash
Early Blood Rooted Turnip-Beet
Forellenschuss or Speckled lettuce
Jimmy Nardello’s Sweet Italian Frying Pepper
Long Pie Pumpkin
Siberian Sweet Watermelon
Sibley’s/Pike’s Peak Squash
Stowell’s Evergreen Sweet Corn
True Red Cranberry Bean
Wethersfield (Red) Onion
What’s on the menu? Here are a few samplings:
Chef Joe Hafner at Gracie’s is planning a Heritage Farm poached duck egg on a fricasse of Jimmy Nardello’s Sweet Italian Peppers and Wethersfield Red Onions with Sibley Squash, grown on Heritage Farm in Portsmouth.
Chef Dave Johnson of Local 121 is preparing a red Wethersfield onion tart with chevre and salad of ruby streaks mustard and a Marfax Bean cassoulet with Vermont pork, duck, and lamb.
Chef Derek Wagner at Nick’s On Broadway will be featuring skillet roasted Rhode Island striped bass with garden herbs over a ragout of RAFT heirloom vegetables.
Note: Both these and all other RAFT-related menu items are subject to availability, the weather and the creative moods of the chefs!
Click here for more information on the Chef’s Collaborative Grow-Out.
posted by KDL | follow me on Twitter: newscaster
Filed under: Food, Good for the Planet, Local, Organic | Tagged: Chef Derek Wagner at Nick’s On Broadway, Chef Joe Hafner at Gracie’s, Chef’s Collaborative RAFT, Dave Johnson of Local 121, Renewing America’s Food Traditions |