Seven Nations Dinner Pairs Student Chefs with Acclaimed Chefs
The seven featured nations in the multi-course meal are Haiti, Scotland, Norway, Morocco, England, Ghana and France, with two guest chefs visiting from Ireland, to benefit the David DePetrillo Memorial Scholarship Fund.
The exterior of the Reserve.
Here’s your chance to experience the world at one table in Providence. The multi-course Seven Nations, One Table dinner features established chefs in Providence paired with Johnson & Wales University culinary students on Friday, March 27 from 5 to 9 p.m. at The Reserve in Providence. The event benefits the David DePetrillo Memorial Scholarship Fund and is produced by the RI Hospitality Education Foundation (RIHEF), in partnership with the Rhode Island Commodores, as part of the Providence Culinary Collective showcase happening all weekend.
The David DePetrillo Memorial Scholarship Fund supports Rhode Island high school graduates who are pursuing a college degree in hospitality. DePetrillo was a founding member and chairman of the RIHA Education Foundation and also served as flag secretary for the Rhode Island Commodores, a private, nonprofit, nonpartisan group of civic and community leaders founded to promote Rhode Island.
The dinner is inspired by the upcoming World Cup that will be taking over the region this summer with matches at nearby Gillette Stadium. The “Seven Nations” will be represented through internationally-themed amuse-bouche, or fancy bites, prepared by local chefs together with Johnson & Wales University culinary students. The seven featured nations are Haiti, Scotland, Norway, Morocco, England, Ghana and France. Two visiting chefs from Ireland will also be participating. Providence and Athlone, Ireland, formalized their Twinning Partnership last year, and the two chefs from Athlone will also cook as part of the lineup.
Menu highlights will include salmon rillette, smoked with beets by Ryan Connors of G Hospitality, a Scotch egg by 2026 James Beard Award semifinalist Kevin O’Donnell of Giusto and Mother Pizzeria, branzino tajine by Mohammed Benjdid of Hilton Baltimore Inner Harbor, lamb with haggis by Champe Speidel of Persimmon, Haitian marinade fritters by Marissa Lo of Boat House, braised lamb neck by TJ Delle Donne of Johnson & Wales University and kvaefjordkake by Kerri Spady of Ellie’s.
The two chefs from Ireland include chef Joseph Gill, who is chef de partie at the Springs Hotel in Athlone, where he grew up with a chef father and Portuguese mother. Chef Andrew Smith is senior sous chef at the Hodson Bay Hotel. His career spans fine dining at the 2 AA Rosette award-winning Snaffles Restaurant at Castle Leslie, where he sourced locally from farmers and producers.
“As the FIFA World Cup brings new energy, new visitors and new opportunities to our region, Seven Nations, One Table offers a meaningful way to celebrate the global spirit of hospitality,” says Farouk Rajab, President/CEO, RI Hospitality and the RI Hospitality Education Foundation. “This special evening will showcase a remarkable range of cultures, cuisines and local culinary talent while honoring David DePetrillo’s legacy and supporting the students who will help lead our industry forward.”
The event will take place March 27 from 5:30 to 9 p.m. at The Reserve, 60 Dorrance St., Providence. Tickets are $200, with a $100 signature wine pairing add-on available. Register here.
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