News

Richard Garcia, executive chef of the new Tastings Wine Bar & Bistro in Patriot Place in Foxboro, Mass., has been invited to cook at the James Beard House in New York City. Garcia will prepare a special menu on April 4, teaming up with Duckhorn Winery for the dinner. He is a graduate of the U.S. Marine Corps Food Service Academy and the U.S. Army Quartermaster School for Food Service. Garcia perfected his progressive small-plate cuisine by working his way through kitchens from South Beach in Miami to Boston as well as internationally in the U.S. Virgin Islands. Learn more at tastingswinebarandbistro.com.

Napa Valley Grille, 111 Providence Place, Providence, (401) 270-6272, has a new general manager, Jeanine Savoie, and a new chef de cuisine, Guy Michaud. He has a new winter menu with a casual flair.

This week and weekend

Fleming’s Prime Steakhouse & Wine Bar, 1 West Exchange St., Providence, tonight hosts the Rhode Island Community Food Bank as part of its Wine Down Wednesdays charity series. The evening will feature light hors d’oeuvres paired with a selection of red and white wines in the bar from 5 to 7 p.m. The cost is $25. For tickets, call the Food Bank at (401) 942-6325.

Local 121, 121 Washington St., Providence, hosts a four-course wine dinner tomorrow night at 7:30 with Campus Fine Wines and J. Edwards Winery of North Stonington, Conn. The menu features Bomster scallops with potato latkes and hollandaise sauce, venison pâté, braised Aquidneck Farms beef short ribs and red velvet cake. The cost is $55, inclusive. Reserve at (401) 274-2121.

La Laiterie at Farmstead, 188 Wayland Ave., Providence, (401) 274-7177, hosts a “Cheesemix” on Sunday from 3 to 6 p.m. This winter, Cheesemix heads to Spain with Spanish cheeses, including Manchego, Roncal, Nevat, Queso Serena, Valdeon, Cabrales and light snacks, including Marcona almonds, fig and date cake and more. Meanwhile, M.S. Walker will be offering Spanish wine tastings and a few to purchase by the glass. Tickets are $20 if prepaid with a reservation; $25 at the door.

The Winter Time Farmers’ Market at Hope Artiste Village continues to operate in Pawtucket every Saturday from 11 a.m. to 2 p.m. at 1005 Main St. It includes Aquidneck Farms, Barden Family Orchards, Cutie Pies, Hill Orchards, Jack’s Snacks, Marcia’s Chutneys, Matunuck Oyster Farm, Mello Family Farm, Narragansett Creamery, New Harvest Coffee Roasters, Ocean State Chocolates, Olga’s Cup & Saucer, Pat’s Pastured Poultry, Red Planet Vegetables, Scratch Farm, Seven Stars Bakery, Simmons Farm, Whispering Elms Farm, Wishing Stone Farm, Besto Pesto, and Farmstead. Customers may use cash, credit cards and EBT/food stamps at the market. For more information, visit farmfreshri.org.

Coming up

Redlefsen’s, 444 Thames St., Bristol, (401) 254-1188, hosts an Old World versus New World wine tasting on Wednesday, Jan. 21, with Mike Murphy of Horizon Beverage as guide to compare and contrast Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah/Shiraz and Bordeaux/ Cabernet Sauvignon blends. The cost is $25. Reserve.

Ocean Blue Catering and executive chef Trad Dart host a four-course wine dinner at Mystic Aquarium & Institute for Exploration, 55 Coogan Blvd., Mystic, Conn., on Jan. 31 at 6:30 p.m. against a backdrop of fish, marine mammals, reptiles and more on the aquarium’s main exhibit floor. Wines, scotches and cordials will be available for purchase. The cost is $80. Reserve with Kathy Lloyd at (860) 572-5955, ext. 337.

Quidnessett Country Club is hosting a Post-Holiday Celebration on Sunday, Jan. 25, at 6:30 p.m. Groups from 8 to 80 can dine on a three-course buffet featuring prime rib and dance to G-Force Entertainment. The cost is $32. Reserve at (401) 884-1100.

Providence Prime Steakhouse, 279 Atwells Ave, Providence, will host a wine dinner Monday, Jan. 26, at 6:30 p.m. The event will feature six courses of wines from Chateau St. Michelle and its family of vineyards, paired with specialties such as Kobe beef carpaccio, duck confit and venison osso bucco. Reserve at (401) 454-8811.

On the menu

Pastry chef and chocolatier Laurent Vals now sells his handcrafted chocolates at laurentvalschocolates.com. He has developed a line of 12 filled, luxury chocolate candies using fresh, natural ingredients inspired by his travels. In addition to Hazelcrunch, a whole toasted hazelnut nestled atop a crunchy milk chocolate ganache covered in gold dusted milk chocolate, and the Rochambeau, a raspberry ganache with a dark chocolate, new favorites include Barajas, with 72 percent dark chocolate blended into a creamy ganache and couverture; Desire, a candy filled with fresh strawberry and orange blossom covered in white chocolate; and Alexandre’s Toffee, named for his son and having dark chocolate with a classic toffee ganache. Free delivery is offered with locally destined orders. Contact chef at info@laurentvals

chocolates.com or at (401) 846-1388.

Vintage, 4 South Main St., Woonsocket, (401) 765-1234, vintageri.com, will be offering a free “Sake Sampler” during the month of January with any specialty roll purchased from the sushi menu prepared by sushi chef Andong Chen. Chen is the former owner of Umi Restaurant in New York City and he travels to Vintage from New York City each week, Wednesday through Saturday. Sushi is available in the dining room or lounge as well as take-out. Specialty roll prices range from $9.50 to $12.95. Chef Edie Banky, executive chef, also offers appetizers, small meals and entrées. The restaurant is open Tuesday through Saturday at 3 p.m. Dinner is served until 10 p.m. weekdays and the bar menu is available until midnight Friday and Saturday.

Via Roma, 308 Atwells Ave. (second floor), Providence, resumes its Italian buffet next Thursday, Jan. 22, and every Thursday thereafter. Dinner is served from 5 to 9 p.m. and is all you want for $10.95. Reservations accepted for eight or more only. Call (401) 331-1717.

Pizzico Ristorante, 762 Hope St., Providence, (401) 421-4114, pizzicoristorante.com., offers a fixed-price menu available Sunday through Friday. The cost is $26.99 and includes an appetizer, entrée, dessert and a choice of beer, wine or non-alcoholic beverage.

IHOP, 45 Pleasant Valley Parkway, Providence, (401) 626-4314, and 159 W. Main Rd., Middletown, (401) 847- 9818, ihop.com, offers All You Can Eat Pancakes at $4.99 until Jan. 22. It is available a la carte or as part of a combo, which includes two fluffy buttermilk pancakes, eggs any style, crispy hash browns, and a choice of pork sausage links, crisp bacon or ham. Pancakes are served fresh three at a time until the guest is satisfied.

NYLO, 400 Knight St., Warwick, (401) 734-4460, nylohotels.com/warwick, has introduced a new selection of “Not So Small” dishes of comfort food at The Loft. The items include Beamish Braised Short Ribs with traditional polenta and spiked pan gravy for $26, Osso Bucco with root vegetable mash and burgundy pan sauce for $28, Surf & Turf featuring grilled angus fillet and shrimp scampi for $30, Pan Seared Scallops with scallion-proscuitto risotto and chive oil for $21, and Crisp Salmon with root vegetable-potato cake, grilled Brussels and pomegranate buerre blanc for $22. The Loft’s eclectic menu has added crab cakes with spicy remoulade for $11, root vegetable-potato cakes with crème fraiche for $7 and grilled Brussels sprouts with pork belly for $7.50. The Loft serves breakfast, lunch and dinner daily.

Industry news

The Rhode Island Hospitality Association will offer a seminar on “Controlling Costs in a Tough Economy” on Monday, Jan. 26, at the Hyatt Regency Newport from 9 to 11:30 a.m. This seminar is designed to show members of the hospitality and tourism industry how to increase sales while controlling costs. Participants in the seminar will discuss topics that include practical, proven ways to cut food and goods costs by eliminating waste and excess; labor and all related expenses; and how to know when your establishment is performing at its peak profitability. The member cost is $49 ($79 for others). Breakfast is included. Register at (401) 223-1120.

gciampa@projo.com