In this episode of the Find Dining Podcast, we speak with Frank Martucci, the General Manager of Beverage Operations at the Twin River Casino and the National Vice President of the United States Bartenders' Guild. We talk discuss whiskey, bourbon, rum and bitters.

• Find out more about the Taste Trekkers Food Tourism Conference
• Visit the Twin River Casino website
• Visit the United States Bartenders' Guild website
• Thomas Tew Rum is a single barrel rum distilled in Newport
• The International Bartenders Association hosts the World Cocktail Championship
• The Sons of Liberty distillery is in North Kingstown
• Jim Beam has released a white whiskey called Jacob's Ghost
• Try some whiskey from Death's Door Spirits in Wisconsin
• Fred & Steve's is a great steakhouse at the Twin River Casino
• Cook & Brown has been nominated for a James Beard Foundation Award two years in a row
• The Dorrance and Farmstead in Providence have amazing cocktails
• DeWolf Tavern and Persimmon in Bristol are great restaurants
• Project Broken Wheel fixes up bikes and donates them to children

Food for Thought:

• Q: What is the difference between bourbon and whiskey?
• A: Bourbon is from the U.S., its base spirit must be made of at least 51% corn, and it must be aged in a barrel for at least 2 years.

Out of the Frying Pan Picks:

• Favorite Bartender: Jesse at Justine's
• Favorite Seafood Restaurant: Boat House in Tiverton
• Favorite Place to Take Out-of-Town Guests: Spain in Cranston and Narragansett, Pineapples on the Bay in Newport, Persimmon or DeWolf Tavern in Bristol, The Dorrance or The Eddy in Providence
• Favorite Place to go before Waterfire: The Red Fez, Gracie's, Birch
• Favorite Italian Restaurant: Constatintino's Venda Bar & Ristorante, Siena, North, Nick's on Broadway
• Favorite Chefs: Champe Spiedel from Persimmon

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams.

• Find out more about the Taste Trekkers Food Tourism Conference
• Visit the Farmstead Inc. website
• Matt is a graduate of the New England Culinary Institute in Vermont
• Matt was a cheese buyer for the Formaggio Kitchen in Boston
• Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley
• Paul Bertolli and Michael Tusk are two California chefs that influenced Matt
• The Wall Street Journal featured Matt in this story on buttermilk
• National Public Radio featured Matt in this story on happy pigs
• Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer
• Matt won the Cochon 555 competition three years in a row
• Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston
• Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews

Food for Thought:

• Q: What piece of equipment is used when digging for Quahogs (clams)?
• A: A bull rake.

Out of the Frying Pan Picks:

• Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market
• Recommended Cheese: Harbison from the Cellars at Jaspar Hill
• Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen
• Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North