Annual Newport Restaurant Group Dinner Showcases Women in Hospitality, Raises Funds for Sojourner House

At Newport Restaurant Group, we take immense pride in honoring Women’s History Month and International Women’s Day by shining a spotlight on our powerhouse female chefs. Beyond the kitchen, this event is a vital opportunity for us to stand behind the mission of Sojourner House and support the life-changing work they do every day.”

Mick Lamond, NRG president and CEO

Each March in tandem with International Women's Day, Newport Restaurant Group – a 100-percent employee-owned company boasting an award-winning portfolio of eateries – hosts a special four-course wine dinner. Held at the atmospheric Waterman Grille in Providence by the Seekonk River, this annual collaboration of NRG all-stars highlights the talents of some of the company's leading female chefs. An integral component of the delicious adventure is the wine, thoughtfully paired for each course by Stephanie Steed of 22 Bowen’s in Newport, featuring pours from women-owned vineyards. 

White linen tablecloths and flower arrangements set an elegant stage for what is to come. The first course, prepared by Chef Jennifer Lewis of Newport’s Castle Hill Inn, featured rainbow carrots, apricot, caramelized fennel, pumpernickel, and aji Amarillo. Called The Gentle Thaw, the colorful dish was paired with Big Flower Petit Verdot Rosé from South Africa. The second course was the work of Chef Marissa Hardman of Providence mainstay Hemenways: seared octopus with confit sweet potato, salsa verde, herb salad, and plum aioli, complemented by Chateau des Jacques Morgon from Beaujolais, France. For the third course, Chef Marissa Lo from the Boat House in Tiverton prepared an entree of lamb loin with English pea puree, baby turnip, preserved lemon, pomegranate lacquer, and pistachio, which Steed paired with Foradori Teroldego, a dark red from northern Italy with intense notes of pomegranate, wild blackberry, and violets. To cap the night, Chef Kelly Fernandes from Wooden Pin Baking Company in Middletown whipped up a creamy yogurt mousse for dessert, made with rhubarb, phyllo, and candied fennel.

Adding to the meaning of the night is that it also serves as a fundraiser for Sojourner House, a Providence-based nonprofit that offers comprehensive services to victims of abuse 24 hours a day, seven days a week. A portion of the proceeds are donated to the much-needed organization that has assisted over 60,000 individuals since its incorporation in 1976. 

“At Newport Restaurant Group, we take immense pride in honoring Women’s History Month and International Women’s Day by shining a spotlight on our powerhouse female chefs,” says Mick Lamond, President and CEO. “Beyond the kitchen, this event is a vital opportunity for us to stand behind the mission of Sojourner House and support the life-changing work they do every day.” Learn more at NewportRestaurantGroup.com