Menus that speak to the seasons in Rhode Island

• May: Birthday Gathering (2007), Newport
• November: Buffet Dinner (2007), Southern RI Conservation District, Radisson Airport Hotel, Warwick
• November: Organic Harvest Dinner (2007), Up River Café, Westerly

Buffet Dinner (2007), Southern RI Conservation District, Radisson Airport Hotel (PDF)

Sourced by SRICD staff. Planned and prepared under the direction of Executive Chef Robert Joyce and Sous Chef Richard Silvia.

Buffet Menu

• Shucked Ninigret Oysters on the Half Shell, with Cocktail Sauce, Tabasco, and Lemon
• Simmons Farm Chevre
• Seafood Chowder w/ Cornmeal and Sweet Onion Fritters
• Crisp Mesclun Salad and Accompaniments
• With Hard Boiled Eggs, Red Onion, and Broccoli, with White Balsamic Vinaigrette and Lemon Garlic Vinaigrette
• Brussels Sprout and Sweet Carrot Slaw
• Slow Roasted Ham & Pulled Pork
• Jonnycakes and a Crisp Salad of Greening Apples
• Navarin of Lamb w/ Roasted Vegetables (Carrots, Onion, Pumpkin)
• Maple-honey Lacquered Breast of Turkey with Confit Leg and Sweet Potato Puree
• Butter Braised Turnips, Rutabagas and Sweet Onions
• Melange of Winter Greens
• Ratatouille of Winter Squashes
• Gratin of Local Potatoes
• Local Apple and Johnnycake Tartin
• Pumpkin Custard

Farmers & Fisherfolk in order of Appearance on Menu

• Rob Krause, Ninigret Oysters, Charlestown
  Oysters, Half Shell and Stewing
• Brian and Karla Simmons, Simmons Farm, Middletown
  Assorted Chevre and Sweet Potatoes
• Dave Beutel, Supervisor, URI Fisheries Operations, Fisheries Center at East Farm, Kingston
  Bluefish and Quahogs
• Bob Rheault, Moonstone Oysters, Wakefield
  Stewing Oysters
• Eli Berkowitz, Little Rhody Foods, Foster
  Rhody Fresh Milk, Rhody Fresh ½ & ½, Cream and Little Rhody Eggs
• Harry Records, Harry Here Farm, Exeter
  RI Flint Cornmeal and Jonnycake Meal
• Erik Eacker and Trish Garland, Ledge Ends Produce, East Greenwich
  Mesclun Greens, Red Onions, Brussels Sprouts, Carrots, Turnips and Rutabegas
• Pat McNiff, Casey Farm, Saunderstown
  Broccoli, Collards, Kale, Swiss Chard, Herbs
• Ron & Nikko Vaz, My Blue Heaven Farm, Pascoag
  Ham and Pulled Pork
• Gil & Sandie Barden, Barden Farmily Orchard, North Scituate
  Crispin Apples, Blue Hubbard Squash and Pumpkins
  
• Heather Place & Lou Perotti, Fenner Hill Farm, Hope Valley
  Lamb, Herbs
  
• Chad Helger, Helger’s Turkey Ranch, Tiverton
  Turkey
  
• Charles Chase, Charlie’s Sugarhouse, Coventry
  Maple Syrup
  
• Mark Robar, Trail’s End Farm, Richmond
  Honey
  
• Tim Gallagher, Old Sawmill Farm, Coventry
  Winter Squash
  
• Judy Carvalho, Maplewood Farm, Portsmouth
  Potatoes, Sunflowers

Organic Harvest Dinner (2007), Up River Café, Westerly (PDF)

Sourced, planned and prepared under the direction of Executive Chef Terrence Maul and Owner Daniel King.

All items were organic local or sustainable and may be a combination of all three:

• Cocktails with Vermont White vodka, General Stark's Vodka, 360 Vodka
• First Course: Root Vegetable Ravioli with Confit of  Baby Chicken
• Second Course: Melted Leek Stuffed Ruby Trout with Pumpkin Risotto
• Third Course: Slow Cooked Barbeque Pork with Pickled Onion and Autumn Apple Cider Reduction
• Dessert: Organic Carrot Cake with Organic Coffee

Farms and Producers on the Menu

• East West Farm, Will Sheridan, Charlestown (at the dinner)
  cabbage, spinach, leek, pumpkin, sweet potato, carrots
• Wayne's Organic Garden, Wayne & Marilyn Hansen, Oneco, CT
  onion, garlic
• Vermont Spirits, Passumpsic, VT
  vodka
• Flag Hill, Lee, NH
  vodka
• Equal Exchange, Boston, MA
  fair-trade coffee (distributed by Autocrat Coffee, Lincoln, RI)