Chefs from Newport, Middletown and Bristol cooked for a James Beard Foundation dinner in New York City on July 18. That’s a big deal. They were at The Platform by JBF venue to celebrate the 2024 James Beard Foundation semifinalists. The menu was described as an “ode to America’s Summer Playground” and its inspired flavors.
This special dinner featured dishes from Giusto’s executive chef William Rietzel and owner/chef Kevin O’Donnell, Newport Vineyard’s executive chef Andy Teixeira and sous chef Ty Gonzalez, Yagi Noodles chef/owner Basil Yu and co-owner Cody Daniels, and Foglia’s chef/owner Peter Carvelli and sous chef Hailey Peters.
Discover Newport, the nonprofit organization that promotes tourism for the city and towns in Newport and Bristol counties, organized the Beard event.
Winery open for tastings again
Sakonnet Vineyard in Little Compton has its tasting room and café open Thursdays through Sundays, 11 a.m. to 7 p.m. That is great news, as the location is iconic and a delight to visit.
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James Davids and Marissa Stashenko assumed the management and winemaking responsibilities at the vineyard this spring. They will collaborate with owner Carolyn Rafaelian to launch new wines, revive Sakonnet’s culinary legacy and implement organic and sustainable farming practices.
“We are thrilled to welcome both locals and visitors back to the vineyard,” said Stashenko, director of operations at Sakonnet. “It’s such a special property and it deserves to be enjoyed by the community. This year marks a transition for the business, and we plan to make ongoing improvements and expand our offerings throughout the season.”
In addition to the cafe, there will be guided tastings, a yoga series, a harvest festival and other culinary pop-ups. Event packages, launching soon, will feature a guided tour around the property, a tasting in the barrel room and the option to book a private event in the barn or other locations on the property.
Zachary Brisson joins Sakonnet Vineyard from The Vanderbilt in Newport, where he most recently served as director of food and beverage.
Chef Matt Weston, who most recently worked as executive chef at Burgundian, is now responsible for menu development for the café. His grab-and-go selections include a Cheese Plate with three chef-selected cheeses, crostini and marinated olives; a Charcuterie Plate; Smoked White Fish Pate with smoked trout dip, crostini and pickled vegetables; Tomato Gazpacho; and Caesar and Caprese salads.
Made-to-order selections include Moules Mariniere; flatbreads; a New England Lobster Roll on a brioche bun; Braised Beef Short Rib Panini; and Potato Provençal. The kids’ menu features an all-beef hot dog and a Three Cheese Panini.
Ownership change
The Reef, a Newport waterfront restaurant, is the latest acquisition by The Heritage Restaurant Group, which has entered into a contract for the acquisition. The restaurant will continue to operate under the “The Reef” name.
Located at 10 Howard Wharf, The Reef offers waterfront atmosphere while serving local seafood and creative cocktails.
The Heritage Restaurant Group also owns Brick Alley Pub, La Forge Casino Restaurant, Wally’s Wieners, La Costa Lobster Rolls and Tacos, Cluck Truck, Cluck House, A Mano Pizza & Gelato, Wiener Wagon and Newport Lobster Company, Aquidneck Island’s largest wholesale seafood dealer.
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