News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

by David Dadekian
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Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Bar on Board Cocktails

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

Lani Sangrias

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange. 

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators and

Wright’s Farm Restaurant Awards 8th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7th.  

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician. 

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years. 

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee.   Entries are available by visiting the website at:

Entries for the 2024 scholarship will begin in February. 

2.	Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Photo by Corey Favino courtesy of Mother Pizzeria

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant.  O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).  

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known. 

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required.  Dish examples include Garlic Knots Cacio E PepeChop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.  

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible.  Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza.  Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone.  Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.  

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.  

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.  

Photo by Corey Favino courtesy of Mother Pizzeria

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails.  Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure.   On the wine list,  Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary.  While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle.  The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work.  A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view.  Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar.  An ocean-facing patio is available for those seeking an al fresco experience.  In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.  

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm.  Lunch service to come in the near future.  For more information, please visit Reservations available via Resy. 

Photo by Corey Favino courtesy of Mother Pizzeria
Photo by Corey Favino courtesy of Mother Pizzeria

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