Taste Of The Hill To Honor Three Incredible Women

GoLocalProv Lifestyle Team

Taste Of The Hill To Honor Three Incredible Women

Taste of the Hill 2013 will be held at the Providence Public Library on Empire Street (photo: Reading Tom, Flickr)
At this year’s Taste of the Hill 2013, a fundraiser for the Federal Hill House Association three women will be honored for their accomplishments within the local community.  The event, scheduled for November 6th, is a celebration of Providence’s food, art, and wine and will be held at the Providence Public Library on Exchange Street.  

The women being celebrated have dedicated themselves to making a difference in their community, and display the leadership and selflessness needed to allow places like the Federal Hill House Association to positively impact their neighborhoods. Lets take a look the FHHA's Three Incredible Women of 2013:

 

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Christine Chiacu-Forsythe

With 40-years of administration, training, and teaching in Early childhood education, Christine began her work with the Federal Hill House through the early reading program Ready to Learn Providence, serving as the program’s Director of Educational Partnerships. She is described by as a role model, mentor, and motivator; and has served as an inspiration to the Federal Hill House Association, encouraging the organization and staff to strive for “better.”

She began working with the Ready to Learn in 2005, but had previously worked with two other Early Reading First programs, a federal initiative that allows early child education centers in low-income communities to grow into “ Centers of Early Learning Excellence.”

At community, state, and federal levels, Christine Chiacu-Forsythe has been a champion for early education for decades. She was the founding Executive Director for the Woonsocket Head Start Program, has served as a consultant to the RIDE Technical Assistance Program, was a project consultant on the development of the 2002 Rhode Island Early Learning Standards, and currently also serves on the BrightStars Advisory Committee.

 

Michele Alarie Rudolph

As an eleven-year veteran of the Providence Police, Michele Alarie Rudolph initially knew the Federal Hill House as part of her “beat,” but four years ago, became involved as a volunteer. When asked why she chose a career in law enforcement, Michele explained “If you ask just about anyone on the police force why they went into the field they will tell you it's because they want to help people."

Michele’s greatest contribution to the Federal Hill House is her enthusiasm in driving their Annual Holiday Toy and Food Drive, providing amenities to some of Providence’s less affluent neighborhoods. With partnership from the Providence Police Department’s Districts 2, 3, and 4, Michele collects and distributes toys and food to more than 200 families each holiday season.

 

Pleshette Mitchell

After joining City Year in 1997, Providence-native Pleshette Mitchell developed a passion for public service, beginning a long and distinguished career in helping her community. She went on to spend a year as a member of Americorps, before returning to City year Rhode Island as a staff member, holding several roles, including Development Coordinator, Service Manager, and Recruitment Director. As service member, Mitchell led 21 corps members, as they became mentors, change agents, and role models to over a hundred children and teenagers throughout Providence.

Mitchell went on to City Hall, where she joined former Mayor David Cicilline’s staff as a Representative of the Office of Neighborhood Services in 2003. Through her passion and exemplary service, Pleshette Mitchell went on to become the Director of that department, and in 2011, was recognized by Mayor Angel Tavares for her commitment. She was responsible for the creation and implementation of the ProvConnex, which established the Office of Neighborhood Services as a hub for communication for city residents.  

12 Fall Recipes With Classic Rhode Island Ingredients

Johnnycakes

Roasted red pepper, basil and parmesan johnnycakes

with Kenyon’s Johnny Cake Corn Meal

Our local specialty, johnnycakes (or jonnycakes, or johnny cakes, whichever way you spell them) isn’t just for breakfast, though we can’t deny they’re pretty terrific slathered with butter and local maple syrup.  Why not go savory? Serve these Italian-inspired mini cornmeal cakes for an appetizer or halftime snack, with beer or cocktails.

Find the recipe here.

Fritters

Baked clam and corn cake “fritters”

with Iggy’s Chopped Clams, Kenyon’s Clam & Fritter Mix, and Rhode Island Red Hot Sauce

Even though summer’s gone, you can enjoy the taste of the beach in your kitchen year-round. Make these packed-with-clams fritters with canned chopped clams and frozen corn, Kenyon’s Clam Cake & Fritter Mix and a splash of zingy hot sauce.

Find the recipe here.

Nachos

Slow cooker sweet coffee flank steak nachos

with Dave’s All-Natural Coffee Syrup

We know what you’re thinking: my goodness, these look great, but what about the caffeine? We have the answer! Dave’s All-Natural Decaf Coffee Syrup, made right here in Rhode Island, is perfect in the slow cooker. These unusual nachos will wake up your taste buds and delight your friends.

Find the recipe here.

Meatball sandwiches

Rhode Island weiner spice meatball sandwiches (slow cooker)

with Olneyville NY System spice mix

Imagine our glee when we first discovered Olneyville NY System’s “secret” spice mix, packaged and sold in our local supermarket! In Rhode Island Recipes, we made appetizer meatballs dunked in salsa. Here, we used the slow cooker to make turkey meatballs, and topped them with onions and mustard.

Find the recipe here.

Apple cider coffee pork

Sweet and sassy slow cooker apple cider coffee pork

with Dave’s All-Natural Coffee Syrup

Easy enough for every day, fancy enough for company, this pork loin cooks low and slow in your Crock Pot. Coffee syrup is the magic ingredient.

Find the recipe here.

Pulled chicken roll-ups

Slow cooker coffee-chipotle pulled chicken roll-ups

with Dave’s All Natural Coffee Syrup and Rhode Island Red Hot Sauce

There’s a lot of Rhode Island goodness wrapped up in these sandwiches! You can make the chicken ahead (get your kids to help with the “pulling”), then stuff it together with your favorite cole slaw, or sliced apples, or avocado. Pack these roll-ups for tailgating or lunch on the go.

Find the recipe here.

Pot roast stew

Slow cooker root vegetable and beer pot roast stew

with Wicked Natural Caramel Mustard and Newport Storm beer

A cook-all-day recipe, this beef stew combines meat and potatoes, root vegetables and beer. Start this in the morning with just a few minutes of prep, and it will be ready when your pick-up football game ends in the afternoon.

Find the recipe here.

Vegetable lasagna

Triple-herb vegetable lasagna

with patty pan squash and carrots, with Mayor’s Own Marinara Sauce and Narragansett Creamery cheeses

Wednesday might be Prince Spaghetti Day, but any day can be lasagna day. This veggie lasagna, packed with herbs and vegetables and our great local cheeses, uses Buddy Cianci’s marinara sauce, which we love because it’s all-natural. Substitute your own homemade sauce, if you prefer. It’s a stick-to-your-ribs family-friendly pasta dish that won’t weigh you down.

Find the recipe here.

Linguini

with vegetables topped with romaine and feta, with Narragansett Creamery Salty Feta

If pasta is a staple in your kitchen, try this dish of pasta topped with salad. Think of it as your entire meal in one bowl! You can use any vegetables of the season, and a good, fresh feta cheese to add some tang.

Find the recipe here.

White clam chowder

Quick and easy white clam chowder

with Iggy’s clams

White, red, or clear -- where you come from probably determines your loyalty to one chowder or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? She’d create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. To enjoy this chowder year-round, we've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice.

Find the recipe here.

Maple syrup doughnuts

Maple syrup whole wheat doughnuts

with Chepachet Farms maple syrup

In Apple Valley, where one half of the Rhode Island Recipes team lives, you can smell cider doughnuts baking as you drive from one pick-your-own farm to the next. These baked doughnuts, with apple cider and maple syrup, might just be the best you’ve ever tasted.

Find the recipe here.

RI Hot chocolate

Rhode Island Hot Chocolate

with faux fluff, with Dave’s, Autocrat or Eclipse coffee syrup

After a day of raking leaves, nothing tastes better than hot chocolate. Kick yours up a bit with some (decaf) coffee syrup and homemade marshmallow fluff. Is it healthy? Well, no, not really. But it’s good for the soul.

Find the recipe here.

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