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July 18, 7:00 P.M. Dinner: Cooking on the Classic Coast Presented by Discover Newport

July 18, 2024 07:00 PM

Savor Summer at this Newport, Rhode Island Collaboration Dinner

25 11th Ave, New York, NY 10011, USA

Newport, Rhode Island, fondly referred to as the “Classic Coast,” boasts an evolving and exciting culinary scene that celebrates the rich and well-preserved New England history along with an appreciation of artistry and ambition that's simply classic. For one night only, four of Newport’s chefs showcase their talent with an ode to “America’s Summer Playground'' and its inspired flavors. This special dinner will feature dishes from four James Beard semifinalists, Giusto’s Chef William Rietzel, Foglia’s Chef Peter Carvelli, Newport Vineyard’s Chef Andy Texiera, and Yagi Noodles’ Chef Basil Yu. The convergence of each chef’s culinary expertise in farm-to-table, seafood, Italian, and Asian cuisines will dazzle tastebuds with an unforgettable dining experience.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150  

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Hors d’Oeuvre
Barbecue-Spiced King Trumpet Mushroom “Scallop”
Newport Vineyards
Purple Pickled Egg with Habanero Chile and Garlic
Contains alliums

Puffed Beef Tendon with Walrus and Carpenter Oyster Spuma and Chives
Contains alliums and shellfish

Yagi Noodles
Fried Rice Cake with Shredded Char Siu, Namasu, and Cilantro
Contains gluten

Beachside Rosehip Cocktail> Ostreida Vodka with Rhodium Grapefruitcello and Rosehip
Newport Vineyard Frizzante Sparkling Rose

Beet Roses with Beet Molasses, Pickled Red Onion, Vegan Feta, and Dehydrated Beet “Soil”
Newport Vineyards Chardonnay 2022

Yellowfin Tuna with Summer Bean Salad, Mango, and Sea Bean Salmoriglio
Colli di Catone Frascati Superiore 2022

Yagi Noodle
Green Crab Laksa with Whole Wheat Ramen, Moromi Shoyu, Mung Bean, Chile Crisp, Lime, and Fresh Herbs
Contains gluten, shellfish, and soy

Brooklyn Kura Number Fourteen Junmai Ginjo Sake
Newport Vineyards

Blackbird Farm Heritage Pig with Vineyard Garden Succotash and Strawberry
Contains alliums, dairy, and soy
Newport Vineyards Cabernet Franc 2022

Sweet Corn Semifreddo with Blueberry and Kenyon's Grist Mill Beignet
Contains dairy and gluten
Cascina Garitina Niades Brachetto d'Acqui NV

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About Peter Carvelli:
Peter is the chef/owner of Foglia, a plant-based restaurant located in Bristol, Rhode Island. Following a career in journalism, Carvelli began to practice law and, in 2019 began cooking professionally, founding Twelve Plants, offering private dining and micro-catering and pop-ups in Providence and Newport, Rhode Island. Carvelli opened Foglia in July 2022. The restaurant was named a Best New Restaurant for 2022 by Vegetarian Times and Best New Restaurant East Bay 2022 by Rhode Island Monthly. Carvelli was a 2024 James Beard Award semifinalist for Best Chef Northeast. He has two grown children and lives in Bristol with his wife Linda and their dog Enzo Vino.

About Andy Teixeira:
Executive chef Andy Teixeira took the reins of Newport Vineyards culinary program in 2016, overseeing three kitchens and creating from scratch, literally and figuratively, the acclaimed farm-to-table culinary program. Teixeira’s passion for sourcing from local farms and was a natural fit with Newport Vineyards’ roots. Teixeira also started an impressive onsite culinary garden & greenhouses that provide an expansive list of vegetables, fruit, and herbs featured on the dining and event menus.

About Kevin O’Donnell:
Born and raised in North Kingstown, Kevin O’Donnell got his feet wet in hospitality early on, gaining experience from dishwasher to pizza cook. Following many mentorships with esteemed chefs and opportunities to learn and study in Italy and Paris, O’Donnell made his return to Rhode Island where helives with his wife, Sarah, and their son, Ray. They own Giusto and O’Donnell is the co-owner of Mother Pizzeria with partners Lauren Schaefer and Kyle Stamps. He serves on the Board of Directors for the Rhode Island Hospitality Education Foundation and is a core instructor at Boston University in the Culinary Arts Program founded by chef Jacques Pépin.

About William Rietzel:
William Rietzel’s culinary journey began at a local pizza place in his hometown of North Kingstown, Rhode Island. He quickly realized that cooking was what he wanted to pursue as a career. After many years working in some of the best restaurants in New England as well as stints abroad in Paris and Germany, he picked up skills in French fine dining, charcuterie, refined Italian cuisine, and more. In the fall of 2023, Rietzel assumed the role of executive chef of the award-winning Newport restaurant Giusto, once again working with chef Kevin O’Donnell. In this role, he continues to evolve the menu featuring Italian cuisine through the lens of New England. Rietzel is always seeking out ways to expand his culinary knowledge through reading, traveling and, of course, dining out. Rietzel lives in Wickford with his wife Nadya and two dogs, Georgia and Peach.  

About Basil Yu:
Basil Yu, a first-generation Chinese American, began his culinary journey in his parents' Chinese restaurant in Manchester, New Hampshire. Following years of culinary adventures in New England, Yu started to dive deeper into East Asian cuisine, going on to study ramen making in Singapore and Japan. Back in Newport, Yu continued his Noodle Night pop-up, and when the pandemic hit, pivoted to doing full-time takeout, which evolved into his brick-and-mortar, Yagi Noodles. Building on a foundation of freshly milled, local wheat noodles, Yu serves his expression of noodle soups, as well as other Asian-inspired comfort food.

About Discover Newport:
Discover Newport is the official destination management organization dedicated to promoting the City of Newport and the eight surrounding coastal townships in Newport and Bristol counties, Rhode Island. These include Barrington, Bristol, Jamestown, Little Compton, Middletown, Newport, Portsmouth, Tiverton and Warren. As a nonprofit organization, Discover Newport partners with stakeholders throughout our tourism and hospitality industry to market the region as a premier destination for business and leisure travel. Learn more at

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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