Michelle Muscatello is the weekday morning and noon meteorologist for WPRI-12 and Fox Providence, and recently marked her 15th anniversary with the stations. She is a member of the American Meteorological Society and National Weather Association and holds the NWA Seal of Approval for Broadcast Meteorology. She earned a degree in Journalism and Mass Communication from the University of North Carolina at Chapel Hill and a Certification in Meteorology from Mississippi State University. She is a member of the Rhode Island Advisory Board for Make-A-Wish Massachusetts and Rhode Island. When she isn’t tracking southern New England’s ever-changing weather, you can find her enjoying family time with her husband and 3 kids– Charlie, Andrew and Ellie.
Cuisine for a Cause Rhode Island 2019 Emcee
Michelle Muscatello- Meteorologist for WPRI-TV
Chefs and their restaurants are at the heart of our event. It is through their generosity and dedication that the American Liver Foundation is able to bring you this event. We are excited to present the following Chefs & Restaurants who are supporting our Cuisine for a Cause of Rhode Island:
BACK 40- CHEF ROB PIRNIE
Rob Pirnie is the executive chef of the Back 40 Restaurant in North Kingstown and the future Black Oak in Coventry RI. A southern RI native, Rob finds his inspiration from the ocean and local seafood, as well as cultivating relationships with many of our incredible farmers. Rob’s life really revolves around his family and the kitchen. Raised by both mother and father who were Marines, his leadership and desire to succeed really are the building blocks of his philosophy of being a strong chef. The father of two beautiful daughters, Sophia and Sarah, and soon to be son Paxton, husband of wife Corinne; you can either find him cooking in his home kitchen or at the restaurant. Lucky enough to hone his skills at some great, local restaurants such as The Grange in Providence, The Loft inside the Nylo hotel, and the Two Ten Oyster Bar he has really found a home at the Back 40. Focusing on what they call New England comfort cuisine really allows his team the opportunity to expand their culinary horizons. Chances are if you stop by Back 40 or the soon to open Black Oak, Rob will be behind the line with his team. His belief that being a successful chef really falls upon strengthening the people around him. Being in the trenches next to his team is what creates the comradery of a great kitchen staff. If lucky enough to get some free time you can find Rob playing the occasional indoor soccer game, or spending it eating out or grabbing a drink at his favorite watering hole with his wonderful wife.-https://www.back40ri.com/
BITES BY BRE - CHEF BRE GOLDSMITH
Bre Goldsmith is a talented, young, Providence-based chef who only recently (and nearly accidentally), began sharing her long-cultivated passion for food with the world.
In 2014, while working part-time Providence’s culinary destination shop The Olive Tap, she was asked to stand in at the last minute for a chef’s tasting event. Delighted by the opportunity, Bre re-invented the menu, and, perhaps most surprising to her, garnered enough enthusiasm to permanently helm the weekly dinner series. Throughout this three-year residency, Bre executed hundreds of original recipes, and transformed this meekly-attended gathering into a frequently sold-out, standing-room-only culinary event attended by a dedicated state-wide following.
Categorizing a dining experience with this fashion designer turned music journalist turned author turned chef is a wonderful challenge, for Bre’s culinary voice is, similar to her background, a holistic culmination. Her meals are best experienced one bite at a time, with anticipation of harmony, artfulness, surprise, and an understanding that where ingredients and techniques originate in the world matters far less than how one experiences them together.
In 2015, Bre founded the aptly-named Bites by Bre: a boutique catering company and weekly meal delivery service that provides inspired, fork-ready dinner solutions directly to clients’ doorsteps. Hailed by diners as a “culinary sorceress” who “redefines their experience of humble ingredients,” Bre now awaits the launch of a cafe and private event space in Providence’s West Side. https://www.bitesbybre.com/
BLOUNT FINE FOODS - CHEFS JEFF WIRTZ, AMANDA HADAD, THOMAS GERVASI & CLAYTON BURROWS
Blount Fine Foods is a RI-based company which is growing and going strong, now into its fifth generation and always planning for the future! Rooted in family, community and service to both, this mission-driven food manufacturer is known regionally as a source of the highest quality products available in the market, specializing in soups, ranging from the comfort of our famous Seafood Soups, including the best New England Clam Chowder you’ve ever had, to the exotic such as the delicious flavor explosion of Coconut-Lentil and the numerous tasty Organic options we offer like an amazing Vegetarian Chili, proving healthy doesn’t require the sacrifice of incredible taste. Our chefs are continuously innovating and exploring endless possibilities, developing new exciting products daily!
In addition to national distribution, Blount Fine Foods is well-known as a generous philanthropic and environmentally-responsible business, recently named as “Best for Rhode Island” for its on-going contribution to our region, the land, the economy and, most importantly, its people. Ours is a commitment to not just a quality workplace and product but a quality of Life which we deliver in every cup and decision we make, including supporting a wonderful cause like ALF. http://www.blountfinefoods.com/
CAV- CHEF JUAN MENDEZ
Chef Juan has been with CAV since 2005. He has completed his BA at Johnson and Wales and is currently furthering his education in baking and Pastry at Johnson and Wales. Juan is also responsible for the creation of our Gateau Concord our sinful chocolate mousse cake.–http://cavrestaurant.com/
COZY CATERERS - CHEF KEN JONES
Ken Jones, Executive Chef at Cozy Caterers in Warwick, RI has been the food industry for over 35 years. He first started his cooking career at The Concord Resort Hotel in Kissimmee, New York. All through his career Ken worked under James Beard Awarded Chefs and has over 25 years of being an Executive Chef working with The Boston Restaurant Group. Ken came to Cozy Caterers because catering the kitchen moves to different location every event. One day you could be cooking in a beautiful Victorian venue and the next event you will be on the beach.
Ken loves cooking American, New England style and Northern Italian flavors.https://cozycaterers.com/
HILL'S HOME MARKET
Celebrating 95 Years In Business!
Welcome to Hill’s Home Market! Established in 1924 as a family owned butcher shop in Milford, Massachusetts, the company pioneered the concept of home grocery and organic food delivery in the 1950’s as Hill Food Service. Today, Hill’s continues to thrive in a busy world where people are short on time yet not willing to compromise on quality when it comes to feeding their family! https://hillshomemarket.com/
KG KITCHEN- CHEF JAMES ENGLIGH
A Rhode Island native, James started in kitchens at fifteen years old, and continued on to study culinary arts at Johnson and Wales University. Working in a variety of restaurants around the state, James creates New American cuisine utilizing local New England ingredients in combination with flavors from around the world. Most recently James has been working as the Chef de Cuisine at KG Kitchen in Providence, bringing his skills and passion to the restaurant- http://kgkitchenbar.com/
LA CREPERIE- CHEF LESLIE ALBUQUERQUE
Family owned and operated since 1996, La Creperie serves authentic French style savory and sweet crepes in our shop off Thayer Street, Providence.. Always fresh, 100% natural ingredients are sourced and everything is made from scratch. Belgian waffles, smoothies, wraps and salads complete our menu. Catering available for any occasion. –http://creperieprov.com/
NO JOKE SMOKE BBQ- CHEF RYAN NAHAS
“A 28-day honeymoon road trip ignited the fire for Ryan to bring his dream of New England styled BBQ to fruition. It is his determination that makes all the hard work worth it. His BBQ sauce brand would soon define the category of ‘New England style BBQ,’ & join the ranks of one of America’s best folk food traditions.”https://www.nojokesmokebbq.com/
SCHASTEÂ- CHEF ADRIANE THOMPSON
SCHASTEÂ (shass-tee-ah) is happiness, an experience of lighthearted contentment or joy and once it is felt, it stays with you.
Schasteâ spawned out of a desire to “escape” around the corner. In an age where schedules are jammed to the brink of impossibility, everything it seems, is about the future. It’s not where we are, but where we are going; not what we are doing, but what we have to do; not what what is here and now, but what is next – time is a gift we too often don’t allow ourselves to have. At Schasteâ we strive to segue guests to an existence where urges for productivity fade and routines are left behind. Harnessing the chill vibe of our minimalist zen-space as a means and utilizing our tea ritual as a tool, we take our guests on the journey that is tea. As a crew, our mission is to “share Schasteâ”.
Schasteâ is a casual, full-service tearoom “cafe” with two locations; one on Broadway, Providence’s trending west end area, the other located in the quaint Pawtuxet Village of Cranston. Schasteâ offers a growing list of over 50 premium looseleaf teas and tisanes meticulously sourced from all corners of the globe. At Schasteâ we formulate herbal-tea blends with distinct health qualities and all our offerings are available for bulk purchase. Schasteâ’s gourmet food is comprised by a scratch kitchen that draws inspiration from many cultural cuisines and traditions. The menu focus is on sweet and savory crepe options that satisfy breakfast, lunch, dinner and dessert appetites. As the entire menu is made to order, any crepe can easily be made gluten-free or vegan. In addition to our tea, we serve premium coffee and provide non-crepe options that include breakfast sandwiches, naan paninis, salads and soup specials. Schasteâ also bakes its own tea-infused scones, churns tea-flavored ice-cream and mixes one-of-kind “SpecialTea” cocktails. https://schastea.com/
Terrazza, located on 645 Douglas Pike, in Smithfield RI; right off rt 295, specializes in Mediterranean cuisine. Our small scratch kitchen provides us the unique opportunity to create hearty, delicious meals; with a healthy blend of Italian, Greek, and Middle eastern food. From Paleo to Gluten free, Vegetarian to fresh seafood, our menu accommodates everyone’s pallet. Don’t forget to check out our bartender’s craft cocktail list during your next visit.
Our restaurant has a warm cozy rustic vibe, perfect for date night, or a night out with friends. Terrazza features a dining room with a fireplace, and a 14-seat bar equipped with a large TV, perfect for game night! Visit us from May through October and enjoy one of the largest patio’s Rhode Island has to offer. This cozy outdoor setting encompasses 18 tables, a lounge area with couches, stone fireplace, a 16-person bar and TV, heaters, and string lights. We promise to make it a night to remember.
If you couldn’t make it to our patio before winter rolled around don’t worry! Our heated igloos will be available for reservation, so that you can continue to enjoy Terrazza’s cozy patio under the stars. What are you waiting for? Book your reservations today. https://www.terrazzari.com/