NEW YORK — Four of Rhode Island’s top chefs brought a taste of Rhode Island’s “Classic Coast” to New York City on Thursday, showcasing the region’s evolving culinary scene at a sold-out dinner.
The “Cooking on the Classic Coast” event, presented by Discover Newport, took place at Platform at Pier 57 by the James Beard Foundation. More than 50 diners experienced a multi-course meal highlighting local ingredients and innovative techniques.
“There’s this little-known evolution that’s been happening in our region for the last five to 10 years,” said Cassandra Earle, communications director for Discover Newport. “The culinary scene has just been changing and evolving.”
The featured chefs, all James Beard Award semifinalists, represented a cross-section of Newport’s dining landscape: William Reitzel of Giusto (Newport), Peter Carvelli of Foglia (Bristol), Andy Teixeira of Newport Vineyards (Middletown), and Basil Yu of Yagi Noodles (Newport).
Dishes ranged from Giusto’s yellowfin tuna crudo with summer bean salad to Yagi Noodles’ green crab laksa, showcasing both traditional New England flavors and global influences.
“We are a craft, American-style ramen shop,” Yu explained. “We’re drawing influences from Japan and Chinese food and culture and sort of bringing it into this melting pot of dish of Americana.”
Sustainability and local sourcing were key themes throughout the evening. Teixeira of Newport Vineyards highlighted the winery’s 120-acre farm, where they grow about 20% of their produce.
“We really try to think of how your grandmother cooked in 1900 New England,” Teixeira said. “We do a lot of preservation, we do jarring.”
The event aimed to position Newport and its surrounding coastal communities as a culinary destination beyond its well-known mansions and sailing scene.
“We couldn’t be more proud and excited to share this with you,” Earle told attendees. “This is absolutely a bucket list for us and all of our chefs here.”
As diners enjoyed courses paired with Newport Vineyards wines, the sounds of Newport Folk Festival and Newport Jazz Festival artists provided a fitting backdrop, further immersing guests in the Rhode Island experience.
The chefs expressed hope that the New York showcase would lead to future collaborations back home, potentially hosting similar events to highlight Newport’s culinary talent for local audiences.
A conversation with each of the chefs
Chef Peter Carvelli reflects on culinary honor, celebrating Foglia’s second anniversary
Giusto Chef William Reitzel reflects on Newport’s culinary evolution
Newport Vineyards Chef Andy Teixeira aims to revolutionize farm-to-table dining
Yagi Noodles’ Chef Basil Yu: From pop-up to James Beard finalist
Photo Gallery Slideshow
All photos by Ryan Belmore / What’sUpnewp.
Giusto’s Dinner entree was a Yellowfin Tuna with Summer Bean Salad, Mango, and Sea Bean Salmoriglio Cooking on The Classic Coast at Platform at Pier 57 by the James Beard Foundation. Photo Credit: Ryan Belmore/What’sUpNewp 
Cooking on The Classic Coast at Platform at Pier 57 by the James Beard Foundation. Photo Credit: Ryan Belmore/What’sUpNewp 
Newport Vineyards Dinner Entree was a Blackbird Farm Heritage Pig with Vineyard Garden Succotash and Strawberry 
Cooking on The Classic Coast at Platform at Pier 57 by the James Beard Foundation. Photo Credit: Ryan Belmore/What’sUpNewp 
Dessert by Giusto was a Sweet Corn Semifreddo with Blueberry and Kenyon’s Grist Mill Beignet. 
