Farm Fresh RI hosted its annual Local Food Fest, a celebration of local food growers and food producers, on the scenic grounds of Newport’s Castle Hill Inn on Aug. 12. Produce from dozens of local farmers was paired with the talents of chefs from Newport’s top restaurants for a variety of delicious dishes. Attendees enjoyed meeting with local food stars, watching live dish preparations and savoring flavorful creations along with local wine, beer, signature cocktails and live music. Hosted in Castle Hill Inn’s Chalet Room and on its Lawn Terrace, the evening soiree offered views of the Newport Bridge and the Narragansett Bay. Proceeds from the sold-out event benefited Pawtucket’s Farm Fresh RI, a nonprofit organization dedicated to supporting local farms and increasing community access to locally grown foods.
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- Farm Fresh RI hosted its annual Local Food Fest, a celebration of local food growers and food producers, on the scenic grounds of Newport’s Castle Hill Inn on Aug. 12.
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- Farm Fresh RI’s Lily Harding, Lead Community Educator and Aparna Nidamanuri, Communications and Development VISTA.
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- All of Farm Fresh RI: Timoy Campbell, Volunteer; Natalie Varrallo, Managing Director; Stephanie Pike, Farm and Sea to School Director; and Sean Kontos, Harvest Kitchen Program Director.
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- Offerings from the bar included: Granny Squibb’s Organic Iced Tea; Yacht Club Seltzer in Raspberry, Peach and Grapefruit flavors; Grey Sail Captain’s Daughter Double IPA and Sea Maiden Enchantingly Light Ale; Whalers Rise APA; Buttonwoods Object Permanence and Pilsner; and Moniker State of the Flow German-Style Pils, Stun Gravy New England IPA and El Rhodeo Mexican-Style Lager.
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- Christopher Sutcliffe, Marketing Coordinator and Savannah Mediano, Wine Educator, Newport Vineyards.
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- Watermelon Sashimi by Newport Vineyards’ Executive Chef Andy Teixeira was paired with Newport Vineyards 2024 Dry Rosé.
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- Volunteer Bartender Carol Weill, Johnson & Wales created the event’s signature cocktails featuring ISCO spirits.
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- Brand Ambassador Jenny Lane Smith pouring ISCO Seaflow Gin.
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- The Spring Water cocktail: ISCO Seaflow Gin, Bootblack Brand Hibiscus Margarita Mixer, simple syrup and lime juice.
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- V.G., Director of Finance, Moniker Brewery and Treasurer, RI Brewers Guild showcasing Proclamation Ale IPA.
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- Bryan Benedict, Owner, Moniker Brewery.
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- Castle Hill Inn Catering Servers Calana Tugman and Rachel DeCosta greeted guests with glasses of Buttonwood Grove Sparkling Wine.
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- Spencer Morris, Farmer/Owner/President, Sowams Cider Works Company pouring for a guest.
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- Chris Annunziato, General Manager, Club Frills and Emily Furtado, Server/Hospitality/Florist, Club Frills.
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- The Wah-Wha cocktail by Club Frills: a rum blend, watermelon, strawberry, acid adjusted rosé and fino sherry clarification.
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- Sky Haneul Kim, Chef, Gift Horse; Christopher Pfail, Chef de Cuisine, Oberlin; and Benjamin Sukle, Chef/Owner, Oberlin and Gift Horse shucking oysters from Ocean State Shellfish Cooperative.
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- Fresh oysters from Ocean State Shellfish Cooperative.
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- All of nicks on broadway: Xavier Muñoz, Executive Sous Chef; Derek Wagner, Owner/Executive Chef; Phay Kim, Pastry Chef; and Elizabeth Sawtelle, General Manager.
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- Phil McNair, General Manager and Jaymz Buczynski, Head Chef, Durk’s Bar-B-Q.
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- Ester Bishop, Owner, Gnarly Vines Food Truck.
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- All of Nimki: Dane Dellavalle, Chef; Nikhil Naiker, Chef/Owner; and Bethany Caliaro, Event Support Staff.
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- Lyslie Smith, Chef, Basil & Bunny with a sourdough crostini featuring caramelized onion jam, oven-roasted rainbow carrots and carrot miso dressing made with produce from Little River Farms.
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- All of Bayberry Garden: Hart Boyd, Executive Chef; Paula Agganis, Cook; and Jen Wilkie, Sous Chef.
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- Britta Gustafson, Training and Outreach, New Harvest Coffee Roasters.
Photos by Laura Widness.
