Newport Vineyards Hosts Gills and Grapes, a Sustainable Paired Seafood Dinner

Brix Executive Chef Andy Teixiera

Many Ocean State chefs excel at creating seasonal menus according to what is available locally. They’re able to do this because of the commitment from area farmers, shellfish growers, and fishermen and women.

A great example of this effort comes from Chef Andy Teixeira of Brix Restaurant at Newport Vineyards. He’s teaming up with non-profit powerhouse Eating with the Ecosystem to create a hyper-local, five-course, wine-paired dinner on Sept.  21.

The paired wines are carefully chosen vintages straight from the winery. The menu? Five courses of heavenly seafood straight from Narragansett Bay.

The seafood being highlighted are species you may not be familiar with… at least not yet. Here is where Eating with the Ecosystem comes in. Newport lobsterman Al Eagles will be on hand at the dinner to educate folks on why eating a diverse array of seafood is better for the environment (the fact that it’s delicious is a bonus).

Better yet, a portion of the night’s dinner goes towards the non-profit’s newest education tool: the Scales and Tales Mobile Food Boat. The Food Boat is a skiff that the team is converting into a mobile education platform, complete with a cooking demo station. Eating with the Ecosystem plans to run free, educational events at farmer’s markets and other public locations to showcase it. The goal of these programs is to educate consumers about our local seafood, fisheries, and ecosystems.

Tickets are still available for Gills and Grapes via EventBrite. Details below:

Thursday, September 21, 2017 | 6:00 p.m.
$90 per person (includes 5-course pairing dinner, tax and gratuity)



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