TOP NECKS AND TOP CHEFS
THE RHODE ISLAND SHELL FISHERMAN’S ASSOCIATION NEWPORT RESTAURANT GROUP & COLLABORATE TO PROMOTE THE TOP NECK CLAM
NEWPORT, RI, MAY 23, 2014 – Through a generous grant from the Local Agricultural and Seafood Act Grants Program of the Rhode Island Department of Environmental Management, the Rhode Island Shellfishermen’s Association (RISA) and the Newport Restaurant Group (NRG) have joined efforts to promote the top neck clam, a locally harvested yet underutilized clam from local Rhode Island waters. Set to begin May 26, 2014 and run through Columbus Day, three NRG locations (Hemenway’s Seafood Grill & Oyster Bar, Trio, and The Mooring Seafood Kitchen and Bar) will highlight top necks on their menus and in a state-wide “Top Necks & Top Chefs” marketing campaign to increase awareness of the clams’ culinary viability. The campaign includes print advertising, an online webisode, distributed marketing collateral, social media, in-restaurant marketing, event marketing, and other initiatives that have been planned throughout the summer. The goal of this program is to help create interest in unfamiliar top necks and thereby spark a new market for the State’s shellfishermen and women and the industries they relate to. It will rely on the expertise, planning and distribution network of RISA and talent, creativity and organization of chefs from the Newport Restaurant Group. Commitment to such environmental endeavors is consistent with Newport Harbor Corporation and Newport Restaurant Group’s history of partnerships with the Nature Conservancy, Save the Bay, Farm Fresh and many other organizations. These partnerships demonstrate the Newport Restaurant Group’s loyal support of Rhode Island’s local food industry, as does its position as one of the state’s largest purchasers of local seafood, produce, meat and other products.
“The culinary staff of Hemenway’s Seafood Grill & Oyster Bar, Trio, and The Mooring Seafood Kitchen and Bar, are all very excited to start offering our guests original dishes inspired by this lesser-known clam,” says Kevin Gaudreau. “In the process of developing the dishes, Mike McGiveney and the Rhode Island Fishermen’s Association have done an excellent job working out the distribution plans, providing information about the clams, and even providing us with the secret recipes of a few fishermen.” Dishes for the May 26 launch include: Mooring’s Steamed Top Necks braised with chourico, bell peppers, onions, celery, cannellini beans, and baby Asian greens in a white-wine saffron broth served with grilled focaccia; Trio’s Top Neck Stuffies with celery, onions, peppers, chorizo and bread crumbs; Hemenway’s Top Necks simmered with white wine, granny smith apples, caramelized onions, smoked bacon, garlic and Gorgonzola.
Mike McGiveney, President of RISA, shares his excitement for the initiative stating, “This is a great opportunity for Rhode Island fishermen, the local economy, community, and of course the diners who get to enjoy another great sustainable food product from our Bay that would otherwise be underutilized and perhaps undiscovered.”
About 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.
About the Rhode Island Shell Fisherman’s Association
A non-profit trade organization representing licensed shell fishermen with additional support from associate members. The association is involved in legislative, regulatory, and environmental issues pertaining to the shellfish industry, along with working to promote shellfish and seafood products. Additional information can be found at cfcri.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..