The newly merged Rhode Island PBS and The Public’s Radio is thrilled to announce the details for Uncorking the Future, the organization’s culinary and wine event. The event will be part of the Providence Warwick Convention & Visitors Bureau’s (PWCVB) Providence Culinary Collective.
Key details:
- When: Friday, March 28, 2025
- VIP Reception at 5 p.m., General Admission at 6 p.m.
- Where: WaterFire Arts Center in Providence, Rhode Island
- Tickets go on sale February 18, 2025
PBS Chef Mary Ann Esposito Joins the Event
PBS chef Mary Ann Esposito will join Rhode Island PBS and The Public’s Radio as the event’s celebrity guest. VIP ticket holders will enjoy an exclusive pre-event reception with Esposito from 5 p.m. to 6 p.m., followed by a book signing open to all attendees.
Celebrating the Future of Rhode Island Public Media
Uncorking the Future is the organization’s largest fundraising event. This year, the event celebrates the merger between Rhode Island PBS and The Public’s Radio, a historic decision that was approved by Attorney General Peter Neronha in April 2024.
An Evening of Culinary Delights and Entertainment
Guests can anticipate an enticing selection of small bites and beverage samples provided by top restaurants, confectionaries, distilleries, breweries, and vineyards from Rhode Island and southeastern New England. Event highlights will include live performances by bands featured in the local series Ocean State Sessions, an instant-win wine grab, and both live and silent auctions.
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About Mary Ann Esposito
Mary Ann Esposito is the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito and the author of 14 cookbooks including her most recent, Ciao Italia: Plant. Harvest. Cook! Through Ciao Italia and appearances on other programs including The Today Show, the Food Network, Discovery Channel, Fox, RAI International, The Victory Garden, and many others, she has been able to share traditional Italian cooking, history, and culture with audiences around the world. Mary Ann has worked beside world-renowned chefs like Julia Childs and Jacques Pepin.
