Fishes at the Fort Fundraiser Dinner & Auction 2023
August 18, 2023
Fort Adams, Newport RI
Photos by Alison Turpin, www.tradewindphotos.com
The Chefs:
Josh Berman- JB Cuisine and Little Fish Food Truck
Chef Joshua Berman grew up immersed in cooking from an early age working his way from dishwasher through the various ranks to Executive Chef. After high school He attended Johnson and Wales University where he graduated with a bachelors degree in Culinary Arts.
He has spent time cooking in Italy, at Michelin starred Del Posto in NYC, Restaurant Bouchard, and Revolving Door in Newport, RI. He most recently held the position of Chef de Cuisine at Gracie’s in Providence RI. In Early 2020 chef Josh created JB Cuisine Personal chef Services and in 2022 together with his wife, Nancy, launched Little Fish, a food truck dedicated to utilizing local and sustainable “little fish” to produce tacos and ceviche that are fresh, delicious, and environmentally conscious!
Chef Josh’s cuisine could best be described as locally sourced and globally inspired. He finds inspiration from travels around the world and brings them to your plate with elegance and bold flavor.
Jason Timothy- Troop PVD
Jason Timothy, is the creative culinary director/ co-owner of Troop located in Providence. Transplanting from CT at 18, he came to RI to attend Johnson and Wales university. Graduating in 1997, he then began his culinary journey. Working up and down the east coast, he ended back here in Rhode Island, heading several kitchens, including Loie Fullers, which was his last stop on the tour before embarking on a new path when he was a part of starting Laughing Gorilla catering. The buzz generated from a series of public and private events, that then caught the eye of some partners willing to invest in the brand. This brings us to Troop! A hip hop, surf and skate inspired restaurant, focusing on global street food ideals using the bounty of Rhode Island's best farmers. In his new role, he works with his chef to create new dishes and ideas for their menus, that not only challenge the guests, but the staff as well!
David Standridge- The Shipwright’s Daughter
Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life.
At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy. David recently joined the board of the non-profit Eating with the Ecosystem.
Lucie Moulton- The Gourmet Goddess
Lucie Moulton received her undergraduate degree from Salve Regina University in Newport, Rhode Island. She became a consultant for both public and private schools with behavioral challenges. With a passion for sailing and being situated in the heart of America’s Cup racing, she began working on luxury sailing yachts as a private chef during the summer months. This slowly morphed beyond the final summer sunset in Newport, taking her to over fifty six countries in the ensuing sixteen years as a much sought after private chef.
Bringing with her a culinary style that is truly unique after many years living abroad amongst other cultures and cuisines, she has enjoyed cooking for clients in their homes and on their yachts since 1999. At Gourmet Goddess Cuisine she helps her clients organize exquisite menus, purvey from local vendors and farms, and prepare excellent meals. The success of the company is derived from its dedication to the concept of total culinary care, whilst bringing the concept of “farm to table” right to your doorstep. She works closely with local purveyors to ensure the most authentic and genuine product grown and cultivated daily. At Gourmet Goddess Cuisine, Lucie offers a wide range of services including culinary classes, dinner parties, wine pairings, tasting menus, and weekly personal chef services.