The RhodeCrew



Dave is a charter RhodeCrew member and a 25+ year Rhode Island transplant!   He is an avid “Rhody” food fan and takes pride in the state’s diverse cuisine.  As a Certified KCBS (Kansas City BBQ Society) Judge, he loves sampling BBQ from around the region.  Additionally, he has been known to fly into Phili for a Tony Luke’s Roast Pork with broccoli rabe and sharp provolone, and to Baltimore for Faidley’s crab cakes! Dave is 52 and lives in Warwick with his wife who is losing patience with him daily.


Scott has been a member of the RhodeCrew since Fork-in-the-Rhode’s inception.  Scott’s been known to be the “go-to-guy” whenever a friend or colleague needs a “where to eat” tip –even if it is 3,000 miles away from his home base in West Warwick. Born in Rhode Island, Scott never had a good reason to move out-of-state. He loves RI’s culinary treasures and beautiful ocean-side locale. Scott works in the pet industry and travels extensively throughout the Northeast. While traveling, Scott is always on the hunt for edible “off Rhode” lunch and dinner experiences. Scott is a certified barbecue judge and holds certifications with 3 organizations:Memphis Barbecue NetworkKansas City Barbeque Society and Memphis in May. He also is a member of Shula’s 48oz. Club. Scott is  54 and his wife and 2 boys find him very entertaining when he’s not traveling. Scott’s Achilles’ heel is Gregg’s Chocolate Layer Cake (served at room temperature).


As a charter member of Fork in the Rhode and a Rhode Island “Guido” since birth, Rhode Crew member, Tag, is the proud holder of three certified barbecue judges’ certificates.  Due to both his love for good food and his need to garner attention, Tag participates in the Kansas City Barbecue Society (KCBS), Memphis Barbecue Network (MBN) and Memphis in May (MIM) styles of judging. Over the past 35 years, Tag has been extremely fortunate to enjoy many cuisines while traveling around the world. But when it’s all said and done, he feels blessed to live, sleep and eat an array of unique dishes here in Rhode Island.  From wienies to Veal Osso Bucco, from coffee milk to the wines of the Sakonnet, he says, “Rhody food is where it’s at.”


Follow the RhodeCrew on their tour across Rhode Island as they evaluate the finest dishes in the State. And when you too get out to try them, YOU’ll BE THE JUDGE! Bon Appetite!