A New Seafood Special:
Hemenway’s Oyster Festival Changing to Save The Bay Local Harvest Dinner
Providence, RI – July 31, 2014– Hemenway’s Seafood Grill & Oyster Bar, located at 121 South Main Street in Providence, is pleased to announce that it will host a special Save The Bay Local Harvest Dinner in place of the longstanding Oyster Festival, with all proceeds benefiting Save The Bay, on Thursday, September 18 starting at 6 p.m. The four-course dinner and cocktail reception, priced at $79 per person, will feature dishes utilizing ingredients from local farmers, fishmongers, purveyors and artisans. Each dish will be expertly paired with wines from local vineyards, including Westport Rivers, Carolyn’s Sakonnet Vineyard and Newport Vineyard, along with Narragansett Lager as a choice during the cocktail hour. A representative of Save The Bay will be on hand to discuss Save The Bay’s efforts and how proceeds from the dinner will help to protect Narragansett Bay.
“We’re all very excited to see the evolution of this event and to continue our great partnership with Save The Bay. The new dinner format is an excellent opportunity for Executive Chef Max Peterson, and his skilled culinary team, to better present their talents and highlight all the great local ingredients and purveyors. Our focus on providing our guests with fresh local seafood aligns perfectly with Save The Bay’s mission of protecting and improving the ecological health of Narragansett Bay,” said Tobey Sanborn, Senior General Manager of Hemenway’s. Jonathan Stone, Executive Director of Save The Bay, added, “We are honored to again work with Hemenway’s; it is only with the extremely generous support of organizations like Hemenway’s that we are able to help provide people with a cleaner, healthier Narragansett Bay.” Hemenway’s looks to exceed last year’s total donation of $7,600 with proceeds directly benefiting Save The Bay’s International Coastal Cleanup on Saturday, September 20, 2014. The restaurant team thanks its generous purveyors for donating both the food and beverages for this worthy cause.
About Save The Bay
Founded in 1970, Save The Bay (www.savebay.org) is a non-profit member organization working to protect, restore and explore Narragansett Bay and its watershed. Save The Bay believes the Bay’s future depends on tomorrow’s leaders understanding how important the Bay is to our economy, environment and quality of life. The organization offers education programs to schools, community groups and the general public; protects Narragansett Bay by advocating for Bay-friendly legislation, reviewing permits and raising public awareness; and restores the Bay to full health through its extensive habitat restoration program.
Hemenway's Seafood Grill & Oyster Bar, a Providence seafood classic, boasts time-honored recipes for ocean-fresh seafood. A Rhode Island tradition for more than 25 years, Hemenway’s serves the freshest catch, locally harvested from the ports of New Bedford, Boston, Gloucester, Point Judith, and Rockland, Maine. Every dish is prepared to the highest of standards.
Hemenway’s is a member of the Newport Restaurant Group. Newport Restaurant Group’s award-winning portfolio of restaurants includes: Castle Hill Inn, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, The Boat House, Waterman Grille, Trio, and the Smoke House. Newport Restaurant Group provides the highest quality culinary experience with a creative, thoughtful and responsible approach in preparing all of our menus. Food is one of the fundamental joys of the human experience; therefore it is our goal to provide guests with an unparalleled culinary experience in a unique, service-oriented atmosphere. For more information on the Newport Restaurant Group, please visit www.newportrestaurantgroup.com.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..