Roger Williams University is getting ready to celebrate its Annual Eat Local Challenge on Tuesday, Sept. 23 – a day on which the campus community comes together to sample farm-fresh foods at the outdoor farmer’s market and feast on regionally authentic dishes in the dining commons, all to celebrate the importance of environmentally responsible food sourcing.
Many of the local ingredients are sourced from family farms and fisherman in RI and Southeastern MA. Check online for a list of the finalists this year.
For this year’s Eat Local Challenge, Executive Chef Reuben Haag and Chef de Cuisine Jon Cambra will highlight Rhode Island’s best with dishes – grilled New England swordfish kabobs, cornmeal cakes with late summer vegetable ratatouille, and a New England fish stew with squid, lobster, mussels, pollock and haddock, among other menu items. The dining commons will also feature a chilled raw bar with Jonah crab sliders, redfish ceviche, Poppasquash oysters and Narrangansett little neck clams. Beef sliders featuring fresh ingredients from Blackbird Farm in Smithfield and local sausages withgrilled potatoes from Maple Wood Farms in Portsmouth will also be featured.
This year, in honor of the 15th anniversary of our Farm to Fork program, we’re giving something back.
We’re awarding 10 Bon Appétit Fork to Farm Grants of $5,000 each to enrolled Farm to Fork vendors (two in each of five geographic regions) that they can use for a specific project to grow their business.
In the lead-up to our companywide Eat Local Challenge Day on September 23, we’ll display the five finalists’ photos and bios in every café in that region. On Tuesday, Eat Local Challenge Day, our teams and café guests will each vote for their top choice.
Two grants will be awarded in each region, for a total of 10 grants. Winners will be announced Monday, Sept. 29.