Asparagus Fest 2019 – SOLD OUT

Celebrate the start of our local growing season this spring with the arrival of asparagus! Join us on a very special tour of the asparagus fields at Four Town Farm — and pick your own pound to bring home! We’ll enjoy local wine expertly paired and donated by Campus Fine Wines, and a wide array of delectable asparagus dishes created by talented chef-instructors from Johnson & Wales University, College of Culinary Arts.

On the tour, we’ll learn how asparagus is propagated, grown, and maintained on this 150-acre fifth-generation family-run farm — located where the four towns of East Providence, Barrington, Seekonk, and Swansea meet. After the tractor-pulled farmer tour through Four Town Farm’s asparagus fields, we’ll return to the gorgeous farm stand for music and refreshments.

 

MENU & CHEFS

SAUTÉED GARDEN ASPARAGUS
Smoked Atwells Gold, caraway, phyllo, chive
by Chef Rizwan Ahmed
Culinary Arts Instructor, Johnson & Wales University
owner Rhode Rage Food Truck, former chef/owner Hourglass Brasserie

WOOD-GRILLED ASPARAGUS KOFTA
Lamb, lemon, charred scallion, yogurt
by Chef Matthew Britt
Culinary Arts Instructor, Johnson & Wales University

MAY THE FARM BE WITH YOU
Asparagus, potato, red bell pepper, chourizo dust
by Chef Michael Makuch
Associate Professor, Department Chair, Johnson & Wales University

ALFONSO OLIVE POTATO CAUSA
Asparagus Chimichurri Salad, Rocoto cream, crispy shallots
by Chef Valeria Molinelli
Culinary Arts Senior Instructor, Johnson & Wales University
executive chef The Flavor Experience

SHAVED ASPARAGUS RIBBONS
Salty Sea Feta, walnuts, pink peppercorns, mint
by Chef Maureen Pothier
Associate Professor, Department Chair, Johnson & Wales University
Farm Fresh RI Board Member, former chef/co-owner Bluepoint Oyster Bar

ASPARAGUS VICHYSSOISE ROULADE
Divine Providence, potato, leek
by Chef Gilbert Stansfield
Associate Professor, Department Chair, Johnson & Wales University

GRILLED ASPARAGUS WITH CRISPY PROSCIUTTO
Baby arugula, pecorino, balsamic
by Chef Russ Zito
Associate Professor, Johnson & Wales University
owner Z Culinary Services, LLC

 

TENDING BAR

Jennifer Broderick, Ed.D.
Associate Professor, Johnson & Wales University

Jennifer Parisi
Culinary Arts Instructor, Johnson & Wales University

 
This event is a fundraiser. All proceeds will support Farm Fresh Rhode Island, a 501c3 nonprofit organization growing a local food system that values the environment, health, and quality of life of the farmers and eaters in our region.

Much thanks to Four Town Farm for generously donating their farm stand, fields, expertise, and delicious asparagus for this event.

Thank you to Johnson & Wales University for their ongoing support, the use of equipment, and for the time and skills donated by their excellent Chef-Instructors!

Much gratitude to our event sponsor, Campus Fine Wines, for donating and expertly pairing wines with asparagus!

The beautiful asparagus illustration in promotional materials was created by our own Taylor Jones.

 

A GLIMPSE AT ASPARAGUS FEST 2018

Click to see the event program.