Charity pizza pies, a chance to learn more about local seafood, and a Hanukkah menu lead the food news this week.
Pizza Marvin, an old-fashioned pizza parlor making new-fangled pies, is hosting the 12 Pies of Christmas for the third year in a row. A few things are different this year. They are now “the award-winning Pizza Marvin,” as chef Robert Andreozzi was a semifinalist last spring for the James Beard Foundation Best Chef: Northeast award. They’ve also added new restaurants to the collaboration.
Two nonprofits are hosting their second session of the fall to better inform the public on seafood processing. Eating with the Ecosystem and The United, a Westerly theater, hosted a sold out session in September on Ikejime, a Japanese method of preparing fish that yields better tasting, healthier meat. Questions raised by the sold-out audience informed this second event.
“There was a great amount of interest at our last event from the public looking to be better informed about the commercial fishing industry and the complexities involved in getting the seafood you love from the water to your plate,” said Tony Nunes, The United’s artistic director.
With Hanukkah around the corner, Bubbies, a Providence market, has latkes and doughnuts available to order.
12 Pies of Christmas
Pizza Marvin is hosting the “12 Pies of Christmas,” teaming up with local restaurants who will cook a special pizza for one night only. Each of the pizzas will be cooked at Pizza Marvin and cost $35.
All of the proceeds will benefit Sojourner House, which advocates for victims and survivors of domestic violence, sexual assault and human trafficking through housing, education and systematic change. Over the last two years, the event raised more $20k to help Amos House and Farm Fresh Rhode Island.
New to the collaboration is Luke Mersfelder of Bywater in Warren, who has already started fermenting his pizza dough in preparation for Night 1 on Dec. 6. Nikhil Naiker will be cooking up a “New England Tropical” pizza inspired by his pop-up series Nimki. Eric Brown of Thick Neck will be doing a brunch pizza to promote his upcoming restaurant Frank & Laurie’s. Also new this year is Natalia Paiva Neves from O Dinis as well as newly minted James Beard Foundation Best Chef: Northeast winner Sherry Pocknett from Sly Fox Den Too! Oberlin and Gift Horse will do the first-ever half-and-half pizza at Marvin.
The lineup is: Dec. 6 Bywater; Dec. 7 Olneyville New York System; Dec. 10 O Dinis; Dec. 11 Nimki; Dec. 12 Oberlin and Gift Horse; Dec. 13 Pickerel; Dec. 14 Basil & Bunny; Dec. 17 Frank & Laurie’s; Dec. 18 Sly Fox Den Too; Dec. 19 There There; Dec. 20 Dolores; and Dec. 21 Durks Bar-B-Q. In addition to the 12 participating restaurants, Big Feeling and Pickerel will take over the soft-serve ice cream machine for the entirety of the event.
Details: Pizza Marvin, 468 Wickenden St., Providence, (401) 262-3336. Pre-ordering is on pizzamarvin.com and the pies traditionally sell out.
Hanukkah menu
Bubbie’s Market & Deli, 727 Hope St., Providence, (401) 272-4835, has released its Hanukkah menu, which includes latkes and sufganiyot. The selections to be pre-ordered for pickup before Hanukkah begins on Dec. 7 include sweet potato, gluten-free, zucchini and potato latkes and custard and jelly-filled doughnuts. See the full menu of specials online at bubbiesmarket.com.
Explore fish processing and more
Want to know more about the story behind the seafood on your plate? From Reel to Meal: A Conversation on the Seafood Industry, will be held Dec. 9 at 7 p.m. at The United, 5 Canal St., Westerly.
The session will explore fish processing, how fisheries are managed and sales and availability of seafood. A panel of industry experts will discuss energy use and food miles in the fish supply chain, how climate change impacts the fleets and catch, and how to be an informed consumer.
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The panel will include Jason Jarvis, North Atlantic Marine Alliance board president; David Standridge, chef at the Shipwright’s Daughter in Mystic; AIene Whipple, owner of SeaWell Seafood in Pawcatuck; Tricia Perez, Eating With the Ecosystem board member; Wes Brighton, Sea Scallop Advisory Panel member and founder of the Martha’s Vineyard Fisherman’s Preservation Trust.
This is the second program of the United Table series, a collaboration of Eating With the Ecosystem and The United. Tickets cost $20 and can be purchased online at unitedtheatre.org. There will be free beverages and snacks from SeaWell Seafood.
