Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.
Red Stripe Restaurants Names Kari Carreiro General Manager
Attleboro Resident brings over 20 Years of Leadership Experience to Providence Location
Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are pleased to announce that Kari Carreiro has joined its Providence location as general manager. In her new role, Carreiro will oversee the day-to-day operations and work alongside AGM Mike Merluzzo, Chef de Cuisine Mike Lindenlauf, and the rest of the service and culinary teams of the restaurant.
Carreiro brings 23 years of hospitality and retail experience to her new position. Most recently, Kari served as a general manager for the creative scratch kitchen concept, Not Your Average Joes, where she was responsible for the day-to-day operations of the restaurant, including hiring and training of staff and guest relations. Additionally, she has served as manager for Back Bay Restaurants and The Stockyard Restaurant in Boston. Kari also holds numerous nationally-recognized service industry certifications.
“We are thrilled to welcome Kari to our team,” said Jim Brosseau, Director of Restaurant Operations, Encore Hospitality Group. “She has earned great experience from some top-tier establishments, and this knowledge is a true asset to our organization. We look forward to working with Kari to further elevate the guest experience in Providence.”
A graduate of the Massachusetts College of Art, Carreiro currently resides in Attleboro, MA.
First Rhode Island Restaurateur Named to Executive Committee of National Restaurant Association
Brian Casey of Oak Hill Tavern & Company Picnic Company to become Chairman in 2021
Brian Casey, president and owner of the Oak Hill Tavern and the Company Picnic Company, both located in North Kingstown, Rhode Island, has been named the 2019 treasurer of the National Restaurant Association (NRA), and is set to become chairman of the NRA in 2021. The North Kingstown resident is the first Rhode Islander to be appointed to the NRA Executive Committee in its 100-year history.
The lifelong Rhode Island resident and Rhode Island College graduate has served as a two-term chairman of the Rhode Island Hospitality Association’s (RIHA) board of directors in 2006 and 2007. In 2008, he was named “Caterer of the Year” by RIHA at its annual meeting and “Stars of the Industry” awards ceremony. In 2013, he was also named RIHA’s “Restaurateur of the Year.”
“We could not be prouder of Brian regarding his appointment to the NRA Executive Committee,” said Dale J. Venturini, President/CEO, RIHA. “To have a local restaurant owner, steadfast industry advocate and entrepreneur on the NRA Executive Committee is truly indicative of the excellence of the hospitality industry in Rhode Island. We may be the smallest state in the Union, but thanks to the leadership of Brian and others like him, our voice is one of the strongest.”
The National Restaurant Association aims to lead America’s restaurant industry towards prosperity, prominence, and participation to enhance the quality of life for all that they serve. The NRA plans to build influences, build workforces, train and certify, and set goals to achieve – goals which Brian Casey is sure to tackle head-on.
“I am extremely honored to represent the hospitality industry in Rhode Island as the newly-appointed treasurer of the NRA Executive Committee,” said Brian Casey. “As a lifelong resident of the state, I recognize how fortunate I am to be given this amazing opportunity, and I very much look forward to the challenge ahead.”
Narragansett Creamery Awarded a Silver Medal for its Burrata Cheese at the United States Championship Cheese
Narragansett Creamery was awarded a Silver Medal for its Burrata Cheese at the United States Championship Cheese Contest held March 5-7, 2019.
Each Narragansett Creamery Burrata is made by hand. Mozzarella is stretched to form a pocket where it is then hand-filled with Stracciatella, a mixture of “torn” mozzarella (Stracciare – to tear apart) cream, and a trace of salt.
This year, the U S Wisconsin Cheese Contest received 2,555 entries in 116 different categories from 35 states.
“We are honored to win this award in the Burrata category and to be included with such an outstanding group of dedicated and creative cheese makers,” said Mark Federico, owner and co-founder of Narragansett Creamery.
Launched in 2007 by Federico, his wife Pattie, son Mark Jr., and local food advocate Louella Hill, Narragansett Creamery is a family owned creamery based in Providence that uses milk from nearby New England farms to make its artisanal cheeses and yogurts.
“We thank our local farmers who supply us with excellent quality milk which enables us to create award-willing cheeses,” Federico said.
