2015 Rhode Island Seafood Cook-off

High school culinary students to compete in

2015 Rhode Island Seafood Cook-off

Seafood Cook-off May 6: Come, Taste & Vote

NOTE: RSVP required

RICHMOND, R.I.—Local high school culinary students will be competing in the 2015 Rhode Island Seafood Cook-off, hosted by the Chariho Area Career & Technical Center, on Wednesday, May 6, from 3 p.m. to 5 p.m., and the public is invited to attend.

Student teams from the Chariho Area Career & Technical Center, the Warwick Area Career & Technical Center, the Cranston Career & Technical Center, and William M. Davies, Jr. Career & Technical High School will be serving up their own original recipes for Rhode Island’s state appetizer, calamari. The audience will vote for their favorite dish, and the winning team will have their recipe featured as an appetizer at the Mariner Grille, 142 Point Judith Road, Narragansett. They will also receive seafood cookbooks and a gift certificate for lunch at the Capital Grille restaurant. The event will also include a speaker from the R.I. Department of Environmental Management who will discuss the importance of Rhode Island-landed seafood in the local food economy.

“We think this is a great opportunity not only for our students to show what they can do, but to work under pressure, create an original seafood recipe that appeals to consumers, and to learn from other students from around the state,” said Linda Musch, chef instructor, Chariho Culinary Arts, “And we look forward to inviting the public in to see what our programs have to offer.”

“Seafood offers a number of health benefits, but people aren’t always sure how to prepare it,” said Lori Pivarnik of the University of Rhode Island Department of Nutrition and Food Sciences and Rhode Island Sea Grant, “This cook-off gives students the chance to come up with new preparations for a locally caught seafood that’s economically important to Rhode Island, and we hope it will give the audience some new ideas for making calamari at home.”

The event is free to attend, but RSVPs are required. Please call Rhode Island Sea Grant at (401) 874-6800 or email studentrisg@gmail.com. The Chariho Area Career & Technical Center is located at 459 Switch Road, Wood River Junction in Richmond, R.I.

The calamari for this event is being donated by The Town Dock, Narragansett. Town Dock is the largest supplier of calamari in the U.S.

Sponsors of the 2015 Rhode Island Seafood Cook-off are the Chariho Area Career & Technical Center, Rhode Island Sea Grant, the URI Department of Nutrition and Food Sciences, and the URI Graduate School of Oceanography.

 

2015 Bristol Harbor Volunteer Quahog Transplant

Shared on behalf of:

RI Department of Environmental Management
Division of Fish and Wildlife – Marine Fisheries Section
http://www.dem.ri.gov (401)423-1923 or (401)423-1932

THE 2015 BRISTOL HARBOR VOLUNTEER QUAHOG TRANSPLANT
TUESDAY MAY 12, 2015

Shellfishermen that participate in the program will harvest the quahogs from closed sections of Bristol Harbor. The shellfishermen will then transport the quahogs to the Bristol Harbor Shellfish Management Area, and dump the clams directly from their own vessel.

  • The transplant will operate from the Independence Park Boat Ramp in Bristol and will take place between 8 a.m. and noon.
  • Shellfishermen wishing to take part in the transplantshould report to the on-scene DEM enforcement patrol
  • Transplanted shellfish will be unavailable for harvest until December 2015.boat by 8 a.m. on the day of the transplant. The officers will collect licenses of all those participating.

Aquaculture, Food Security Expert is URI’s next Distinguished Visiting International Scholar

Shared on behalf of Todd McLeish – University of Rhode Island

KINGSTON, R.I. – April 6, 2015 – Joao Ferreira, professor of environmental engineering at Portugal’s New University of Lisbon, will present two lectures next week as part of the University of Rhode Island’s Distinguished Visiting International Scholar’s program.

“It’s a real honor to be able to bring Dr. Ferreira here,” said David Bengtson, URI professor of fisheries. “He’s an internationally renowned leader in developing models for assessing the interactions of aquaculture and the marine environment. But his interests are broader than that and include both science and management.”

To read the full release, please click here.

HACCP Certification Class: Friday, April 24 and Saturday, April 25

Shared on behalf of Hope & Main

“Charlie Gioglio of the HACCP Consulting Group in Fairfax, VA, will deliver the full HACCP Certification Class. This two-day Hazard Analysis and Critical Control Point (HACCP) course is designed to provide students with an understanding of the Seven Principles of HACCP as defined by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and deliver guidance on writing and implementing HACCP plans for their processes.  The course is presented in lecture format and augmented by numerous hands-on workshops where students work together in HACCP teams to perform Hazard Analyses and develop HACCP plans. Each student receives a HACCP manual, with sample forms and reference material, and a certificate upon successful completion of the course. This Class, which normally costs $795 or more, will be offered at a deeply discounted rate.”

Location: Hope & Main, 691 Main Street in Warren
Fee: Members $200 General Public $600.00

Register please click here.

To view the event information, please click here.

Coastal State Discussions!

CoastalState_webPLEASE JOIN US for two discussions in April!

WHEN: April 14, 2015
TIME: 5-7 p.m.
PLACE: URI Narragansett Bay Campus | Coastal Institute Auditorium
Food & beverage will be provided. Seating is limited: please RSVP to mmhaas@uri.edu

Impacts of Climate Change on Septic Systems

Jennifer Cooper, URI Ph.D. candidate shows core samples used to test various climate elements using conventional and alternative wastewater treatment systems.Jennifer Cooper, URI Ph.D. candidate shows core samples to test conventional and alternative wastewater treatment systems

On April 14, guest speaker Jennifer Cooper, a Ph.D. candidate at the University of Rhode Island, will discuss how increased surface temperatures, changing precipitation patterns, and sea level rise impact conventional septic systems and alternative technologies, and what that could mean for local water resources.

 

WHEN: April 23, 2015
TIME: 5-7 p.m.
PLACE: URI Kingston Campus | CBLS 010
Food & beverage will be provided. Seating is limited: please RSVP to mmhaas@uri.edu

Ecological and Economic Benefits of Seafood Certification

On April 23, guest speakers Jeremy Collie, a fisheries ecologist and professor of oceanography at the URI Graduate School of Oceanography, and Hirotsugu Uchida, an assistant professor of environmental and natural resource economics at URI, will discuss the status and trends of various fish stocks, an examination of whether certification of fisheries sustainability by an organization, such as the Marine Stewardship Council, affects the sustainability of a stock, and whether a certified product commands a premium price, as expected.

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