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Rhode Island is home to a revolutionary non-profit food incubator, Hope & Main. This summer Hope & Main has a delicious line-up of culinary events and festivals. Here is a release of upcoming events…including the kick-off of the Schoolyard Market!
June 19 – Schoolyard Market. Hope & Main kicks off its weekly interactive outdoor maker market June 19 with a tribute to “Dude Food” – Father’s Day is June 19 – and a special beer garden curated by Bucket Brewery of Pawtucket. Enjoy more than two dozen vendors, live music, and a free cooking demonstration on favorite “Dude foods” such as grilled sausages, peppers, and burgers. Guests will enjoy dueling BBQ smokers from Bringeth the Meat and Palm’s Catering. Additional freshly prepared foods will be available for purchase, along with pantry staples and produce, meat, and eggs from local farmers. Live music by crowd favorites Nicky P. Folk and Otis Read. SNAP and WIC are accepted. Free and open to the public, 10 a.m. – 2 p.m. Dog friendly.
June 20 – Cookin’ It Old School. Chef Jason Timothy and Revival Brewing founder Sean Larkin will lead an intimate and interactive tasting dinner series where guests will sip local craft brews specially paired with unique global street food dishes, including recipes infused with craft beer. With a collective 40-plus years of culinary experience under their belts, Chef Timothy and Mr. Larkin will share insights into the flavor profiles that drove each beer and food pairing. They will also share tips for cooking with beer.
Fans of street food and craft beer will savor the opportunity to meet two local food notables in an intimate setting, see several dishes prepared, discuss flavor profiles of the dishes and the craft beers, and enjoy a thoughtfully paired tasting menu.
At this Cookin’ It Old School, sample dishes may include beer braised pork as well as sauces and sweets made with Revival specialty brews. Only 16 seats are available for this tasting meal that runs from 6-9 p.m. Tickets are $100. Register here: http://bit.ly/LaughingGorilla
June 25 & 26 – Ocean State Fermentation Festival. Celebrate your love for everything fermented at the first ever Ocean State Fermentation Festival. This two-day festival will kick off June 25 with a day-long workshop with global fermentation star Sandor Katz. Katz joins us from Australia to teach simple fermentation techniques, share the healing qualities and nutritional importance of live-culture ferments, and reveal the integral role fermentation has played in human cultural evolution. This workshop will combine hands-on activities with lectures and includes a light lunch. It runs from 9 a.m. – 5 p.m., $100. Register here: bit.ly/sandorkatz
The second day of the festival will entice you to join the fermentation revival! Taste fermented vegetables, mead, and bread, which will also be available for purchase. Enjoy a mead demonstration by Rob McKim. See examples of fermented pottery. Speak with fermentation experts from Chi Kitchen, Freedom Food Farm, and Fermentation Potters. Local food scientist Susan Chiappini will also be on hand. Free, no tickets or reservations needed.
July 3 – Schoolyard Market. Hope & Main weekly interactive outdoor maker market celebrates our nation’s independence a day early with a very special East Bay clam boil featuring local kelp and local shellfish, plus a custom designed corn roaster that can smoke up to 50 cobs at a time. Enjoy more than two dozen vendors, live music, and a free cooking demonstration on how to successfully enjoy a clamboil at home. Freshly prepared foods will be available for purchase, along with pantry staples and produce, meat, and eggs from local farmers. Live music by crowd favorites Nicky P. Folk and Otis Read. SNAP and WIC are accepted. Free and open to the public, 10 a.m. – 2 p.m. Dog friendly.
July 25 – Cookin’ It Old School. Tyler Demora, Executive Chef of Local 121 in Providence, is featured at our intimate and interactive tasting dinner, Cookin’ It Old School. Demora is celebrated for his French-inspired technique, his snout-to-tail butchery of animals he hand selects, and his flavorful seasonal ingredient selections, prepared with respect and expertise. Guests will enjoy seeing their food prepared, learn professional techniques from Chef Demora, and sit down to a tasting meal with up to 15 others. 6-9 p.m., $100. Register here: http://bit.ly/TylerDemora
