Jamie Coelho

3 days ago | rimonthly.com | Jamie Coelho

Almost twelve years ago, Rhode Island Monthly covered a dinner party at the home of Claudine Pepin and Rollie Wesen in Barrington. They cooked a lovely summer meal on their patio under the shade of wisteria. Claudine is the daughter of the famous French chef Jacques Pepin, and Claudine and Rollie’s daughter, Shorey, was nine at the time. Now she’s in college in Paris! Claudine appeared on many episodes of “Cooking with Claudine” with her father, as did Shorey.

3 days ago | rimonthly.com | Jamie Coelho

For smaller venues and bars that don’t have a kitchen, the popup food vendor Rebel’s Rations comes through in the clutch. Punk rock musician Daniel Brown is passionate about music, but also loves to feed the people with his menu of inventive burgers and pizzas. Find him at the Scurvy Dog in Providence and Myrtle in East Providence, as well as a few other places. How did you first get into cooking and why do you love it so much? When I was a kid, I loved to cook for my friends.

1 week ago | rimonthly.com | Jamie Coelho

When a visitor walks into any classroom at the San Miguel School in Providence, each student in the middle school classroom will get up from their seat, walk up to the guest, look them in the eye and introduce themselves while shaking their hand. In today’s post-COVID world of stunted social interaction, especially for children, it’s a gesture that feels like it’s from a bygone era.

2 weeks ago | rimonthly.com | Jamie Coelho

This past winter, Dolores Mexican restaurant in Providence hosted a tamale-making workshop called Masa and Cocktails with spirits brands Tequila Ocho, Nixta, Mezcal Vago and Abasolo Whisky. It was organized by Jhonny Ramos, Casa Lumbre spirits ambassador, with Chris Simmons, Tequila Ocho and Mezcal Vago ambassador, and the purpose was to teach guests all about the importance of corn in Mexican culture and cuisine, as well as in special spirits that also include corn as a main ingredient.

3 weeks ago | rimonthly.com | Jamie Coelho

For the first time in forever (or ever), four Rhode Island chefs and restaurants made the short list for the James Beard Foundation Awards. For the first time in forever (or ever), four Rhode Island chefs and restaurants made the short list for the James Beard Foundation Awards. Each year, we are lucky to have one nominee that makes it to the Finalists, but this year four our of eight Semifinalists advanced to the next round.