BRISTOL, R.I. — Got local ingredients?
The kitchens at RWU do. From Bristol, R.I., to Portland, Maine, the chefs at Bon Appétit have tapped fishermen and farmers to source each ingredient for the 2012 Eat Local Challenge at Roger Williams University.
Building upon its commitment to prepare dishes using local produce and sustainably-grown food, Bon Appétit once a year challenges its chefs to cook a regionally authentic meal made entirely from ingredients harvested within 150 miles of RWU. This year’s challenge is the first to feature local fish and seafood.
On Tuesday, Sept. 25, the Upper Commons lunch menu will include dishes such as local Atlantic red crab and New Bedford scallop casserole; fried Gloucester clam roll; and lobster and sweet corn chowder. Other locally-sourced dishes include crusted pork belly, and margarita pizza with local tomatoes, basil and Narragansett Creamery mozzarella.
The day’s festivities will also include a farmer’s market on the D’Angelo Common. Local produce, breads, milk, cheese, flour and more will be available for purchase. Community members will have an opportunity to meet some of the local farmers and to sample their specialties, including a fresh-pressed apple cider from local orchards. Vendors will include Provencal Bakery of Middletown, Gray’s Ice Cream of Tiverton, Rhody Fresh (Escobar Farm of Portsmouth) and Aquidneck Honey of Middletown.
The Bon Appétit Eat Local Challenge and Farmer’s Market will take place on Tuesday, Sept. 25, from 11:00 a.m. to 2:00 p.m.