Heirloom dishes abound in Newport and beyond

When Chefs Collaborative first came to Rhode Island to talk about the RAFT Grow-Out, we had an overwhelmingly positive response from the entire Newport Restaurant Group.  The NRG, with restaurants mostly located around the Newport area, showed no less enthusiasm when it came time for Heirloom Harvest Week, a week-long celebration of the Grow-Out.  Check out what they’re making below, or better yet – go check it out in person for a taste of one of these delightful dishes!

22 Bowen’s Wine Bar & Grille
Newport, RI

Matthew Preble, Chef

Braised Blackbird Farm Short Rib over a Schartner Farm celeriac root and Yukon potato mash with a roasted habaneras BBQ sauce

The Boat House
Tiverton, RI

James Campagna, Executive Chef

Manic Organic Mixed Heirloom Green Salad, featuring Speckled Trout, Deer Tongue, Tango, and Rosalita heirloom greens tossed with a local apple cider vinaigrette

Portuguese Seafood Stew: pan seared blue cod, native littlenecks, Wishing Stone Farm potato puree, heirloom Tuscan “Dinosaur” Kale, crispy local chourico, and Wishing Stone Farm heirloom Trophy Tomato jam.

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Castle Hill Inn and Resort
Newport, RI

Jonathan Cambra, Chef

Sweet Berry Farm Sugar Pumpkin-Reynolds’s Barn Goat Cheese Ravioli with autumn spiced squash, Castle Hill sage butter, and a honey crisp apple chip

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Simmons Farm Pork Pot Pie: slow cooked heritage pork, cranberry beans, fall squash, and heirloom white corn and parsnip

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The Mooring Seafood Kitchen & Bar
Newport, RI

Adi Mandel, Executive Chef

Grilled Flat Iron Steak with a Tomato Bread Salad composed of Wishing Stone Farms sorrel, Reynolds Farm crumbled goat cheese, heirloom tomatoes, Bristol Bakery focaccia croutons, and honey balsamic vinaigrette

Trio
Narragansett, RI

Kevin DiLibero, Executive Chef

Grilled Flat Iron Steak with early blood rooted turnip beet, baby arugula, student parsnip puree, and red wine demi glace

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Posted by: Chefs Collaborative

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