city of chefs
Chef Karsten Hart, Castle Hill
Tallulah on Thames
Newport, RI
The City-by-the-Sea is home to critically-acclaimed
chefs whose seasonal menus highlight the harvest of
local farmers and fisherman.
C
onsidered the shining gem
in the coastal crown of New
England, Newport, Rhode
Island is bursting with rich history,
awe-inspiring architecture, miles of
stunning beaches, distinctive shops
and a coastline that lures outdoor
enthusiasts. The reasons why famed
American families including the
Vanderbilts, Whartons and Astors
80 FOOD TRAVELER | WINTER 2013
made Newport their blueblood playground more than a century ago
are palpable, but today, Newport is
also known as a flourishing culinary
destination.
In a state surrounded by more than
400 miles of coastline, chefs who
work with area fisherman are guaranteed the freshest catch. In 2010,
the two factions, equally dedicated to
sustainable food sourcing, gathered
to exchange ideas on how to effective reach today’s diner. The Trace &
Trust® network was born, a boat-totable initiative to partner fishermen
and chefs so that diners will not only
enjoy the freshest seafood, but can
trace back to when and where the fish
they are eating was caught.
Despite his never-ending task list
as the second-generation restaurateur behind Newport’s Brick Alley Pub,
Matt Plumb indulges his passion for
local ingredients at Roma Neighborhood Farms, where he grows “real
food.” Plumb is equally dedicated to
local drink, featuring cocktails like the
Newport Mojito made with Thomas Tew, Newport’s own authentic