Rhode Island Food Culture: Dining, Drinking & Food Stuff

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Favorite Restaurant in Rhode Island

ChezRiverLaiterie and the Green Truck

About Me:

Film/Foodmaker, Documentarian

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At 4:13pm on May 12, 2008, Matt said…: Hello Michael, where is a good place to buy good portugese wine. You always seem to find a good bottle or two. Chez Pascal is taking the hot dog venture on the road. More details later. Call when your hungrey or dry! Meat Matt

At 3:42pm on April 3, 2008, michael udris said…: 34 lbs. of belly (provided by E-Gullet folks via Niman Ranch, I believe) were processed by 2 P.Palate members at 46 Brighton on tuesday night (bacon, confit, brine, and dry cure). We're working hard to give the other white meat a fair shake.

We'll let you know how it all comes out.

At 3:34pm on April 3, 2008, Seth Price said…: Welcome, I have been wanting to meet you. I hope you know that your culinary reputation proceeds you. Tell me more about the bacon. How are you curing it. Where are you getting your pork? I look forward to hearing more about your culinary exploits.

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Slow Food RI

An Economic Development Framework for Sustainable Agriculture at URI, January 21, 2010

Deli meat demo, Saturday, January 16, 11:30-3pm

Slow Food RI's Annual Meeting, Tuesday, February 2 at 7pm

Mario Batali talks with Peter Buffett about Slow Food

Community Supported Fishery Subscriptions Available at Providence Wintertime Farmers Market

More…

Blog Posts

FUN FOR VEGETARIANS TOO!

Posted by Elizabeth on April 27, 2010 at 1:54pm

Rhode Island Food Bloggers Bake Sale

Posted by Savor The Thyme on April 5, 2010 at 8:21am

Wine Seminars by our favorite Wine Guy

Posted by Lisa Magnuson on February 20, 2010 at 3:00pm

Fresh Eggs in the City?

Posted by Lori Schafer on February 9, 2010 at 9:10pm — 3 Comments

Update: Petition to Allow Off-Premise Wine Tastings & Wine Events

Posted by RI For Wine on February 2, 2010 at 9:57am

Created By:

Rich Lang and Seth Price.
Our goal was not to create another place for people to get hit with a one way information flow, but to start a dynamic, group conversation about food culture in Rhode island by all who are passionate about it. Bon Appetite

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