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Dinner BEll


 

 

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Dinner BEll


 

 

What Is Dinner Bell?

A get-together to explore the amazingly wide variety of Rhode Island's wonderful spaces, to meet your neighbors and enjoy a meal from this unique place. The dinner bell calls us to halt everything else, gather and relax as a group - eat what you will, share, listen and savor the beauty.

  Dinner Bell is brought to you by three chefs who wanted to bring their love of RI ingredients and fine cuisine out of the commercial kitchen and into the places that make this state special.  

"You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food." -Kurt Vonnegut

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Events


Events


Dinner Bell Does Brunch

SUnday January 14th, 2018. $50.

55 Cromwell ST. Providence, RI 02907

2 Seatings at 11 AM and 2 PM

Join us at PilotWorks PVD for 3 courses of brunchy goodness as well as complimentary bloodies and mimosas! 

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Team


Team


 
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Will Weaver

Will grew up in North Kingstown, RI, where he worked with veggies on Casey Farm from age 12.  He's always been interested in good food, from the technical challenges that it presented to the sense of community that it created. After graduting college in Baltimore, he started working at Maggie's Farm. Will quickly worked his way up from the bottom of the line to Sous Chef, relishing the grind and the creativity of the Kitchen. From there he moved on to Pen & Quill as part of the Opening Team, and Later to the Chef at b Bistro. Since moving back to Rhode Island collaborating with the rest of the crew at Dinner Bell has been an exciting endeavor to provide a unique dining event shaped by all of our experiences and passions

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Emerson Bontecou

Emerson grew up in Matunuck, RI, where he started working in kitchens at the age of 14.  His love for cooking expanded through pouring over cookbooks.  After getting a degree in English Literature in Redlands, CA, Emerson returned to RI to cook at Farmstead, under Chef Matt Jennings.   From there he worked for Chef James Mark at North Bakery and Chef Beau Vestal at New Rivers.  Besides curating interesting seasonal menus with the Dinner Bell crew, he is the Chef at The East End in Providence, RI. 

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Oliver Williams

Oliver grew up on Casey Farm in Saunderstown, RI, where his parents Mike and Polly Hutchison ran an organic veggie farm and CSA. He learned an early respect for food from watching his parents grow beautiful veggies.  When he fell accidentally into the world of farm-to-table cooking he felt right at home. Oliver has worked under Matt Jennings at Farmstead, Matt Gennuso at Chez Pascal, and helped to start the Pat's Pastured Food Truck.  He currently works at The East End in Providence when he's not working with the Dinner Bell crew.