Flavors Unknown

New England Cuisine: RI Chef Panel Discussion

Symrise StarChefs Panel Discussion Providence, RI

5 Providence Restaurants. Today, I’m sharing a panel discussion I had with 5 of Rhode Island’s finest culinary professionals at the Star Chef’s event in Providence. Chef Derek Wagner from Nick’s on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence. 
You’ll hear what makes the cuisine of New England unique and the important role of sourcing what’s local to the region, rather than what’s trending in other parts of the world. The chefs share how they’re incorporating lesser-known, local seafood and produce into their menus.
You’ll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape.

What you'll learn from this 5 Providence Restaurants

Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51
The two cities that are leading the food scene in Rhode Island 5:17
Why Newport is tough for new restaurants 6:11
How the seasons and landscape affect the food 6:47
Why Providence has a Napoleon complex 10:55
The importance of taking risks and standing out 13:16
How the scene has become more representative of New England 10:40
The pros of their proximity to Boston 18:50
How Covid scrapped the seasonal restaurant trend 20:37
Creating community through the local food system 22:19
Having pride in what’s local to your area 26:36
Highlighting local fish that weren’t popular before 29:06
5 Providence Restaurants talk about building a menu around what’s available rather than what you want 30:44
Reducing waste in the local food system 32:56
How ideas for new dishes are formed 34:48
Giving everyone a voice in the creative process 36:07
Coming up with a seasonally inspired cocktail menu 38:37
The alchemy of cooking 44:04
How trends shape menus for each chef from 5 Providence Restaurants 47:42
The role of Covid in the fast casual trend 49:26
Incorporating fermentation into the kitchen 51:55
Trends chefs would like to see take hold 53:37
The future of fine dining 54:32
How restaurants are returning to niche dishes 58:12
The pros and cons of running a food truck 59:45
What food says about place and time 1:07:33
The role of AI in kitchens 1:09:25
How customers can help shape the future of food 1:15:14
Sneaking education onto the plates people eat 1:17:21
Serving up authenticity 1:19:45

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Links to other episodes with the chefs from New England

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.

Conversation with Chef Derek Wagner

Interview with Chef Jamie Bissonnette

Links to most downloaded episodes (click on any picture to listen to the episode)

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One thing I've always liked about Providence is that we sort of have a Napoleon Complex. So we're kind of always like, ‘Oh, we can do what Boston does, we can do with New York City does, because we're often overlooked.- Jesse Hedberg

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I’m not going to try to compete and be like a restaurant in New York, Boston, or Chicago, because that's not my experience. My story comes from finally realizing that. I’m going to show you what comes from here [New England].- Derek Wagner

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Every time that I walk away from one of my farmers, I’ll ask them when they are done for the day, and if they have anything that they don't want to lug back, text me, bring it by the restaurant, and then we'll work it out.- Eric Brown

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With fast casual, whether it's a pizza shop or a fish and chip shop, the deliciousness of the food comes first. Because you're not worried about the way a napkin is on the table. It's just food-focused. That was very exciting for chefs.- Nick Gillespie

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People are willing to take a risk. People are willing to try something different and be unique and stand out like you’ve got to. Nothing is handed to anybody.- Kevin. O'Donnell

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