Author

David Dadekian

David Dadekian has been called “RI’s unofficial Food Laureate” by Philip Eil of the Providence Phoenix, “mastermind of the food news website and event-organizing operation, Eat Drink RI, who seems to know every chef, restaurant, farm stand, and manufactured food product within state lines.” Dadekian created Eat Drink RI in 2010 and since that time eatdrinkri.com has grown to be one of the top media, marketing and event production companies in the region for all things culinary. Dadekian is the host of the "RI Small Business Live Forum" and Cox YurView’s "The Rhode to Recovery" video interview series. Dadekian also works as PR Director, Cooking Instructor and Special Events Coordinator at Blackbird Farm in Smithfield. Dadekian serves on the boards of ecoRI News, Eating with the Ecosystem and the RI Small Business Coalition, and is a Past Chair of the RI Food Policy Council. He lives in Coventry with his wife Brenda and their two daughters.

Rory’s Market and Kitchen Prepared Foods Assortment

chefs & restaurants news wine & drinks

News Bites: Castle Hill Inn New Prix-Fixe Menu / Rory’s Market and Kitchen Coming to Providence / Beatnic’s Vegan Lobster Roll Available in Providence / Coppa Cocktails Arrive in the USA

by David Dadekian July 29, 2022

written by David Dadekian

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

The Dining Room At Castle Hill Inn Launches New Pre-Fixe Tasting Menu Experience

New menu offers a curated culinary adventure designed around coastal New England flavors

The Dining Room at Castle Hill Inn, the iconic Relais & Châteaux property in Newport, Rhode Island, today announced the release of its new Tasting Menu; a curated tasting experience inspired by both the flavors of coastal New England and influences around the globe.

Located inside the historic Agassiz Mansion, The Dining Room has long been the backdrop to memorial occasions and praised as one of the best restaurants in Newport. Led by Executive Chef Lou Rossi and Chef de Cuisine Dylan Cadrette, the new Tasting Menu focuses on dishes that utilize and showcase the bounty of Newport’s local produce, seafood, and artisanal producers to present a unique, memorable experience that is tailored to guest’s preferences.

“In creating this specialized, tailored menu we hope The Dining Room continues to surprise our guests and encourage them to rethink what New England cuisine is all about,” said Executive Chef Lou Rossi. “The menu takes all the bounty of Rhode Island and the surrounding region to highlight seasonal ingredients we plan to change on a regular basis to ensure each dining experience is different than the last.”

With the new Tasting Menu, avid foodies and gourmet-minded diners are treated to an incredible farm-to-table dining adventure. The prix fixe menu offers six courses, each of which features two to three dishes for guests to choose from. Each dish is tied to a key ingredient as its focus and offers guests an ever-changing and seasonally inspired array of both local and globally inspired flavors.

The six-course selection includes everything from local, Rhode Island Oysters and Foie Gras Terrine, to Lobster with squash and radish, Truffle Pasta, and Strawberry featuring cucumber and yuzu. The two desserts are focused on Melon, featuring biscotti and almond, and Chocolate tied together with fig and coffee.

To tie it all together, the restaurant’s exceptional and award-wining wine list features more than 800 selections to offer the perfect pairing with each curated meal. Specialty wine flights are designed to complement the flavors of the menus being served.

The new six-course Tasting Menu in The Dining Room is available for $135 per person. Wine Flights start from $50 per person. To view sample menus or to make a reservation for The Dining Room at Castle Hill Inn, guests can visit www.castlehillinn.com/dine/the-dining-room/.

Rory’s Market And Kitchen Opens September 2022 In Downtown Providence

Rory’s Market and Kitchen is pleased to announce the upcoming opening of their newest store located at 113 Washington Street in downtown Providence, Rhode Island. Rory’s is an independent, second generation owned, local, natural grocery store and kitchen. The store will open with over 6,000 square feet on the ground floor of the Nightingale Building in September 2022.

Rory’s first location was opened in Dennisport, MA in 1978 by Darby Ziruk with the mission to bring organic produce to Cape Cod residents. A second location was opened in Mashpee, MA in 2014, followed by Darby’s daughter Rory Eames stepping into ownership in 2019. Rory’s Providence location will carry on the mission to support communities by offering access to natural products and organic produce from local businesses. The Providence location will serve as the company’s third store and the first outside of Massachusetts.

“This is our first urban location, which gives us the opportunity to grow together in such a special city like Providence,” says Rory Eames, owner and namesake of Rory’s. “We are so excited to serve and be part of the community.”

The Rory’s team is dedicated to sourcing a variety of natural and specialty grocery staples, including local and organic produce, meats, cheeses, beverages, vitamins, and body and home care items. As a brand, Rory’s is always on the lookout for the latest and upcoming foods and products.

In addition to grocery offerings, Rory’s Kitchen provides customers with both made-to-order and grab-and-go breakfasts, lunches, and dinners. The Providence menu will include organic cold-pressed juices, smoothies, grain bowls, avocado toasts, salads, sandwiches and more. Customers can also look forward to gluten conscious-menu items.

The store and kitchen will be open seven days a week, for in-person shopping, online-shopping, pick-up, and delivery service. Shoppers will enjoy the convenience of delivery for all grocery items, prepared foods, coffee and juice bar menu items.

Beatnic’s Vegan Lobster Roll Available in Providence

Beatnic's "Rock Lobstah Roll," Lobstah bib and Beatnic beach towels — Beatnic’s “Rock Lobstah Roll,” Lobstah bib and Beatnic beach towels

Vegans unite! Until now, lobster rolls were just a seaside treat reserved for meat-eaters and proclaimed pescatarians, but not anymore.

Following the successful launch of Beatnic’s Vegan Lobster Roll at the Montauk Beach House in the Hamptons, Beatnic is happy to bring the beach to the city, extending their “Rock Lobstah Roll” to all store locations in NYC, Boston, and Providence. The product will be available August 1 – August 26 (4 weeks) at $10.95.

What’s a Vegan Lobster Roll you ask?

Simple, it’s a vegan take on the East Coast favorite, subbing out lobster for hearts of palm and seasoning it with lemon juice, celery, red onion, a vegan remoulade, dill and Old Bay seasoning. To top it off, this delicious delight will be served on a vegan pretzel bun, serving up all the flavor with none of the fish!

But wait, there’s more! Beatnic will be giving away FREE Beatnic beach towels and FREE Lobstah bib with any purchase.

Disclaimer: In store only, limited stock available, one per person.

Coppa Cocktails® & M.S. Walker Brands Launch “World’s Best Cocktails” in the U.S.

Consumers Are Encouraged to “Just Add Ice!” for a World Class Cocktail Experience

M.S. Walker Brands has partnered with Coppa Cocktails® to bring its robust line of award-winning classic to contemporary premium pre-mixed cocktails to U.S. shores. Developed by Toorank International Spirits, a Dutch distilling and bottling company founded in 1978, Coppa Cocktails are currently available in more than 30 countries. With natural flavors and premium spirits, 15% ABV, a SRP of $17.99/750mL, and disruptive packaging, Coppa Cocktails appeal to the modern consumer who seeks high quality, convenience, and aesthetic appeal. The brand is currently distributed in more than 27 states with an aggressive nationwide rollout underway.

The core flavors are:

Margarita, made with tequila, orange liqueur, lime, and natural flavors, its distinct yet smooth agave aroma is followed by a tart, refreshing palate
Mojito, made with premium Caribbean white rum, lime, and mint, with prominent initial aromas of fresh and sweet mint leaves, followed by a palate led by refreshing sour lime
Strawberry Daquiri, again made with premium Caribbean white rum and lime juice, this time with the addition of fresh strawberries; the sweet and sour flavors of freshly muddled strawberries are very evident on the palate
Piña Colada, made with premium Caribbean white rum, vodka, rich cream, coconut, and the sweet flavor of pineapple juice, this Gold Medal winner from the Denver International Spirits Competition speaks for itself: no blender, no problem; just add ice!

Coppa Cocktails’ Cosmopolitan, Long Island Iced Tea, Mai Tai, Rum & Ginger, Sex on the Beach, and Tequila Sunrise are also currently for sale in the U.S. All Coppa Cocktails are non-GMO.

José B. Chao, President of Coppa Cocktails USA, says, “We pride ourselves on offering the world’s best cocktails. Whether making life easy at home, or increasing speed and consistency on-premise, every Coppa Cocktail delivers a delicious, premium, and effortless cocktail experience.”

“As the ready-to-drink category continues to grow, we see a tremendous opportunity for a brand of Coppa Cocktails’ quality and visual appeal,” says Gary Shaw, Executive VP of Sales for M.S. Walker Brands. “Our strategy includes a vigorous in-store tasting and retail activation program, and we are confident consumers will experience the outstanding quality of these cocktails.”

Please enjoy responsibly.

For more information, please visit www.coppacocktails.com and follow us on Instagram, Facebook, and YouTube.

July 29, 2022 0 comment

farms news wine & drinks

News Bites: Chair 2 Launches Two New Flavors / New CCRI Environmental Degree Program / Granny Squibb’s Newest Flavor / Hope’s Harvest Joins Farm Fresh RI / Foolproof Brewing Company Joins Mission Beverage

by David Dadekian July 29, 2022

written by David Dadekian

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

Chair 2 Light Beer Launches 2 New Light Flavors

Chair 2 Light Wheat and Light IPA – New 99 Calorie Offerings from Sons of Liberty

Chair 2 Light Beer, a brand by Rhode Island’s Sons of Liberty Beer & Spirits Co., is making waves with its two latest offerings – Chair 2 Light IPA and Chair 2 Light Wheat. The entire Chair 2 Light Beer line, including the light lager, is 4.3% abv, 99 calories per can, and available throughout Rhode Island.

The light IPA (55 IBUS) offers a bouquet of hop aromas followed by a bright and balanced flavor profile that gives IPA lovers what they’re looking for without weighing them down. The light wheat is brewed with orange peel to deliver a refreshing hit of citrus, but is careful not to be a fruit bomb, relying more on the beer itself to do the heavy lifting.

“We’re very excited to see these two new flavors in everyone’s coolers,” said Bryan Ricard, Chair 2’s Brand Manager. “They definitely fall in line with our simple vision of ‘light beer that tastes like beer’.”

Chair 2 Light Lager, the flagship beer, was named USA’s Best Light Lager at the World Beer Awards in 2021, shortly after its launch. “We’ve taken the same approach with the new flavors as we did with the lager. That’s to make clean, crushable, high-quality beers that aren’t over the top, just easy-drinking,” explained Wil Santiago, Chair 2’s Beerologist. Rhode Islanders are catching on production of Chair 2 has increased to meet demand.

All 3 beers are brewed and packaged at Isle Brewers Guild (IBG) in Pawtucket, RI. “It was important for us to keep this in Rhode Island,” President and Founder, Mike Reppucci, explained, “and Isle has been an excellent partner.” IBG works with many well-established brands such as Narragansett and Night Shift. To follow the latest on and find retailers for Chair 2 Light Beer, visit chair2.com. Or follow on Facebook at Facebook.com/chair2beer and Instagram at @chair2beer.

New Associate degree program at CCRI in “Environment, Sustainability, and Management”

Innovative collaboration with Rhode Island Nursery & Landscape Association and Rhode Island Food Policy Council provides a clear path toward careers in RI’s growing land and sea industries

Environment, Sustainability and Management Associate Degree at CCRI, photo credit: RINLA

Rhode Island needs a workforce that can meet the current and future needs of the state’s flourishing land and sea businesses, which compose a sector that is quickly rising to the top of the state’s strongest economic drivers.

A new associate degree in Environment, Sustainability, and Management created by the Community College of Rhode Island (CCRI) is a first-of-its-kind program that will prepare students for careers in these industries – including the landscape, farm and food sectors – and arm them with the perspective they need to meet social, economic, and ecological challenges of the world and of business today.

The development of this associate degree program was supported by a grant from the Agriculture Workforce Development Program of the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

“This new degree program is a perfect example of industry and policy leaders collaborating with higher education to design and implement an academic and career pathway that responds to labor market demands,” said Meghan Hughes, president of CCRI. “The green economy continues to show tremendous growth in Rhode Island, and CCRI, along with our partners at URI, RINLA, and RIFPC, is committed to providing high-quality, rigorous academic and experiential learning opportunities that will prepare Rhode Islanders for great careers right here in the Ocean State.”

This interdisciplinary program blends science and business; provides work-based learning opportunities for credit; includes courses in Business, Biology, Entrepreneurship, Oceanography, Geology, Economics, Chemistry, and Communications; and positions graduates to chart successful career paths and have important impacts on the social and environmental profiles of the companies for which they work. Graduates will have immediate career opportunities, and can also transfer seamlessly as juniors to the University of Rhode Island’s bachelor’s degree programs in Sustainable Agriculture and Food Systems, Plant Sciences, and other programs in the College of the Environment and Life Sciences (CELS).

“The new Environment, Sustainability, and Management degree will educate the next generation of professionals charged with stewarding, protecting, and responding to a changing environment and for producing food for our community,” said Rosemary A. Costigan, vice president for academic affairs at CCRI. “In response to industry need, a number of our college’s faculty created new curricula based in science and business such as Biology of Trees and Shrubs, Food from the Sea, and the Human Environmental Impacts and Ethical Business Practices capstone course.”

The Rhode Island Nursery & Landscape Association (RINLA) and the Rhode Island Food Policy Council (RIFPC) collaborated closely with CCRI and advisors from URI to inform the development of this exciting program of study at the intersection of environmental, social, and economic sustainability; agriculture, food, and ecological systems; business ethics; entrepreneurial thinking and processes; land and resource management methods; and impacts of climate change on ecologies, businesses, and industries.

Shannon Brawley, Executive Director of RINLA and Nessa Richman, Network Director of the RIFPC jointly stated, “This exciting new, interdisciplinary degree program will support the public, private, and nonprofit employers we serve by preparing people to enter these industries by ensuring they have relevant classroom experiences and work-based learning opportunities.”

Fall classes start August 31, 2022. Enrollment is now open. All Rhode Islanders who want the knowledge, skills, perspective and experiences to impact the social, economic, and ecological challenges of today’s world are encouraged to register. Additional information can be found on CCRI’s website: ccri.edu/pathways/paths/environment

Granny Squibb’s Announces New Organic Iced Tea Flavor, Partnership, and Expansion in Massachusetts Just in Time for National Iced Tea Month

Granny Squibb’s is releasing Porter’s Peach with a portion of the proceeds going Dana-Farber Cancer Institute and the Jimmy Fund

Today, Granny Squibb’s Organic Iced Tea announced the release of its newest flavor, Porter’s Peach. Further solidifying their commitment to growth in New England with a portion of sales going to their newest philanthropic partner the Dana-Farber Cancer Institute and the Jimmy Fund, and expansion into Roche Bros.

“Porter’s Peach is the first new flavor we’ve brought to market since before the pandemic. It was created from a beautiful story, which continues our passion for storytelling and philanthropy,” said Kelley McShane, Partner and Owner of Granny Squibb’s.

Porter’s Peach was the brainchild of a family friend, a twelve-year-old, named Porter from Aquidneck Island, R.I. In Spring 2020, in an effort to boost morale Porter sent a drawing of his idea for the “best Granny Squibb’s flavor, Porter’s Peach.” During the same year, Porter and his family faced multiple losses to cancer triggering Porter to raise $10,000 for cancer research and paving the way for Granny Squibb’s to work with Dana-Farber Cancer Institute and the Jimmy Fund to help continue Porter’s mission.

“The story of Porter’s Peach and the generosity of Granny Squibb’s company touches us as an organization,” said Alexa Woodward, VP of Corporate Partnerships at the Dana Farber Cancer Institute. “We know that we impact the lives of so many people right here in New England and beyond. It’s through the work of our supporters that we’re able to continue our mission of treating cancer and continuing to research and develop the latest in new treatments.”

Granny Squibb deeply believes in being part of the community, supporting the people around them. Having supported the Jimmy Fund for more than three years, the addition of Porter’s Peach provides the financial avenue to grow their philanthropy in Massachusetts and deepen partnerships as they grow into greater New England.

The announcement of Porter’s Peach and the Dana Farber Cancer Institute couldn’t be timelier as Granny Squibb’s expands into all twenty Roche Bros stores in Massachusetts. Now consumers can easily purchase Granny Squibb’s products and know they are supporting local causes.

“At Roche Bros we are committed to providing our shoppers with an array of local and organic products to choose from making the addition of Granny Squibb’s a perfect fit. We are happy to be expanding our partnership with a company that also focuses on providing the best customer experience,” said Tristen Kendall-Barros, Vice President of Marketing for Roche Bros.

Hope’s Harvest Joins Farm Fresh RI to Provide Hunger Relief Programming

Farm Fresh Rhode Island and Hope’s Harvest are proud to announce that as of June 2022, Hope’s Harvest is officially the home for all hunger relief programming at Farm Fresh RI.

Hunger in Rhode Island is a significant problem that has only increased in severity and scope in recent years. At the same time, local food producers in the state have seen increased demand, but also volatility in markets and challenges due to erratic weather patterns, shifts in purchasing at a national scale, and other national and global forces.

Farm Fresh RI, a nonprofit that’s been working to strengthen the local food system since 2004, has been a champion for local farmers/producers and an infrastructural driver of a re-localizing food system over the past 18 years. Hope’s Harvest, a relative newcomer, has filled an important niche in the RI food system by connecting farmers to hunger relief agencies, promoting food security and non-traditional market access to the emergency food system.

Hope’s Harvest has been an independent but fiscally sponsored program of Farm Fresh RI since 2018. This sponsorship enabled Hope’s Harvest to accept donations and grants under the Farm Fresh 501c3 nonprofit status. Farm Fresh mentored growth at Hope’s Harvest and provided infrastructure support, like trucks and cold storage, as well as a place to call home when the Hope’s Harvest team parked their trucks and came in from the field.

“As our program grew, it became apparent that combining Hope’s Harvest and Farm Fresh models and infrastructure would best leverage our assets and public/private partnerships,” explains Hope’s Harvest Founder and Director Eva Agudelo. “Together we can create targeted solutions for both food insecurity and increasingly volatile markets for farmers. We’re excited about all of the collaborations to come — delivering the highest quality of locally grown food to hunger relief agencies and alleviating food insecurity in Rhode Island.”

What does this change mean for Hope’s Harvest?
By joining Farm Fresh RI’s infrastructure, Hope’s Harvest is building capacity to deliver local gleaned produce to an additional 20 hunger relief agencies via Farm Fresh’s existing Market Mobile local food ordering service. The Hope’s Harvest team will also be administering the Senior Farmer Market Nutrition program and the Local Food Purchasing Assistance program in partnership with the RI Department of Environmental Management.

What does it mean for Hope’s Harvest gleaning volunteers?
Out in the fields, the Hope’s Harvest team still aims to glean as much food this year as ever! They plan to harvest with even more local farms, and encourage the community to join them out in the fields this season. Learn more about opportunities to volunteer with Hope’s Harvest: www.farmfreshri.org/hopesharvest.

At a Glance: Hope’s Harvest for Hunger Relief at Farm Fresh RI
The Hope’s Harvest program at Farm Fresh RI will include:

GLEANING
— Recruiting and mobilizing volunteers to recover surplus food from farms for donation to hunger relief agencies.

DIRECT PURCHASING FOR HUNGER RELIEF
— Surplus Purchasing: Direct purchasing of surplus farm produce for distribution to hunger relief agencies and community partners.

— Contracts for Hunger Relief: Negotiating and administering contracts with growers to ensure a steady supply of fresh, nutritious produce for the emergency food system at competitive wholesale rates.

— Farm to Pantry via Market Mobile: A streamlined system and subsidized purchasing for community partners to order locally grown products for their guests.

SENIOR FARMERS MARKET NUTRITION PROGRAM
— Source and pack locally grown produce to meet the needs of older adults throughout RI in partnership with the RI Department of Environmental Management.

ADVOCACY AND PARTNERSHIPS
— Working with strategic partners in the nonprofit and government sectors to ensure ongoing support for these initiatives as a commitment to supporting public infrastructure for healthy food access.

Foolproof Brewing Company is Now Distributed by Mission Beverage

As of June 2022 Foolproof Brewing Company is now being distributed in Rhode Island by new distributors in the business, Mission Beverage. Mission beverage was started by Kyle Michaud and Nate Costa. After meeting during a fire department fundraising event, Kyle and Nate bonded over their passion for craft beer and began brainstorming ways to collaborate together in the beer industry. Thus began their mission toward starting a distribution company. Mission Beverage officially moved their first case of beer in February 2022. Mission looks to bring the same tenacity to the brands they wish to distribute as they did when starting their business. “We take pride in our partnerships to help grow the brands to get from one level to the next level up,” says Nate Costa.

Foolproof Brewing Company signed with Mission Beverage as their new distributors in Rhode Island in June 2022. Along with this agreement, Mission will also be distributing Foolproof’s sister brands under the Brewery Collective. This includes Shebeen Brewing Company, originally started in Connecticut and moved production to Rhode Island in February. Soon to follow will be the Brewery Collective’s newest Connecticut brand, Velvet Libations, which just opened on St. Patrick’s Day of this year. “We’re focused on distributing in Rhode Island right now and bringing in brands that aren’t in Rhode Island yet.”, says Kyle Michaud, and Velvet Libations will be no exception.

Want to see Foolproof or Shebeen Brewing Company products near you? Contact Mission Beverage and support Rhode Island locally. Email: [email protected] To learn more about the Brewery Collective, visit www.brewerycollective.com. To learn more about Mission Beverage visit www.missionbev.co.

July 29, 2022 0 comment

Wright's Farm Restaurant's 50th Anniversary

chefs & restaurants news

News Bites: Wright’s Farm Restaurant Celebrates 50 Years / Newport Restaurant Group Announces 18 Promotions and New Hires / Blackstone Valley Culinary News

by David Dadekian July 29, 2022

written by David Dadekian

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

Wright’s Farm to Host ‘Anniversary Fling’ Customer Appreciation Event

Wright’s Farm Restaurant’s traditional Spring Fling Shopping Event will be transformed into a celebratory customer event to mark the restaurant’s 50^th anniversary

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, is celebrating its 50^th anniversary this year. As part of the celebration, the Gift Shop will host a customer appreciation event, instead of its signature Spring Fling, on Friday, June 3^rd from 4:00 p.m. – 8:00 p.m. Customers are encouraged to visit www.WrightsFarm.com for more information.

Shoppers will enjoy special treats, discounts, promotions, and opportunities to win raffle baskets, prizes, surprises from the Wheel of Wow Giveaways and additional fun.

“For five decades, we’ve proudly hosted families as they celebrated important milestones,” said Frank Galleshaw III, Owner. “From birthdays, graduations to anniversaries, we have enjoyed celebrating with our customers, many of whom have become like family. We deeply appreciate the community making Wright’s Farm a part of their lives throughout the years, and we look forward to celebrating them during our Anniversary Fling.”

Wright’s Farm, known as a gathering spot for generations of families to come together and enjoy a delicious homemade meal served family style, and shop for unique items in the Gift Shop, has been family-owned and operated for 50 years.

Wright’s Farm’s Gift Shop carries the latest fashion accessories and jewelry trends from Luca + Danni, Spartina 449, Vera Bradley, John Medeiros, Dune, and Cape Cod Jewelry to name a few; as well as a selection of unique gifts, toys and a delightful array of candies, gourmet truffles and Wright’s Farm fudge, made on the premises.

Newport Restaurant Group Announces 18 Promotions and New Hires for Senior-Level Positions

Newport Restaurant Group (NRG), an award-winning collection of unique restaurants and hospitality venues located throughout Rhode Island and Massachusetts, is pleased to announce the hiring and promotion of 18 employee-owners. NRG is the only employee-owned hospitality company in Rhode Island and offers full-coverage benefits, food and beverage discounts, generous time off and opportunities for career advancement.

“This is the most significant round of hiring we’ve done in our history, demonstrating the strength of our company, even after two years of setbacks due to the pandemic,” said Kristin Allain, Director of Human Resources. “It’s a true testament to our unique employee-ownership model and our strong leadership that we have been able to attract and retain talent, despite the labor shortage which reaches far beyond the hospitality industry.”

Promotions:

Alia Asher of Westport, MA has been promoted to executive sous chef at the Boat House in Tiverton. Prior to her new role, she was sous chef at 22 Bowen’s in Newport, and had also worked at a local slaughterhouse in Massachusetts, and in numerous positions at restaurants in Fort Lauderdale, FL, including line cook, kitchen supervisor, and sous chef at the Riverside Hotel, sous chef at the Wild Sea Oyster Bar & Grill, and chef de cuisine at the Boathouse at The Riverside. Alia is a native of Kingston, Jamaica and holds a Bachelor of Science degree in Culinary Arts from Johnson & Wales University, where she graduated Summa Cum Laude.

Paul Sousa of North Providence, RI has been promoted to general manager at Bar ‘Cino and La Vecina, responsible for the day-to-day operations of the neighboring restaurants in Newport’s Washington Square. Paul joined NRG in 2014 as a restaurant manager at Hemenway’s before taking the helm at Waterman Grille. Prior to joining NRG, he managed Cafe Paragon and Viva on Thayer Street in Providence. Paul holds a degree in Business Management from Rhode Island College.

Tobey Sanborn, an NRG veteran, has been named director of training, responsible for meeting strategic objectives related to training and development of all staff members with a focus on succession planning. Prior to joining NRG, Tobey held various roles at the Capital Grille and Back Bay Restaurant Group, and then served as general manager of Hemenway’s before it was purchased by NRG in 2009. He has since held various roles within NRG consisting of oversight of management training programs, the acquisition of the Papa Razzi locations in Massachusetts and Rhode Island, Waterman Grille, and the Boat House. Tobey is a past member of the board of directors of the RI Hospitality Association and is committed to several fundraising initiatives with RI Community Food Bank, Save The Bay, and the Ronald McDonald House in Providence.

Celia Darragh of Johnston, RI has been named general manager of Trio in Narragansett, responsible for managing all operations of the restaurant. Celia joined NRG in 2017 as a dining room supervisor at The Mooring Seafood Kitchen and Bar and worked her way up to assistant general manager in February 2021 before being promoted to her new position. Prior to joining NRG, she worked as an assistant restaurant manager for the Hyatt Regency Hotel in Newport, overseeing the property’s five food and beverage outlets. Celia holds an associate degree in Baking and Pastry Arts and a bachelor’s in Restaurant Management from Southern New Hampshire University.

Gary Morrison of South Grafton, MA has been named regional manager and is responsible for directing and overseeing management activities of assigned Business Units (BU) by partnering with general managers (GM) to maximize profits through efficiencies, policy, and best practices. Prior to joining NRG in 2012, Gary was a general manager and then regional manager for Back Bay Restaurant Group.

Greg Coccio of East Greenwich, RI has been named corporate executive chef, responsible for training culinary teams on advanced cooking techniques, quality assurance, implementation and training with regards to new culinary objectives, and operational support for every restaurant. Chef Coccio has been with NRG since 2010, first as kitchen supervisor and most recently executive chef at Avvio in Cranston. Prior to joining NRG, he was an executive chef for Tavistock Restaurant Group and the executive sous chef at CBS Scene.

New Hires:

Jarrod Carter of Attleboro, MA has been named Inventory control manager. The Johnson & Wales University graduate previously worked as director of operations at High Limb Cider and as systems manager and beverage manager at G Hospitality.

Jason Messier of Pawtucket, RI has been named human resources manager, responsible for special projects within the human resources department. He attended Rhode Island College and has worked in various HR capacities for Peak Event Services, Russell Morin Catering & Events, and Blount Fine Foods.

Jay Nearhoof of Taunton, MA has been named Assistant general manager of the Mooring Restaurant. He attended the University of Rhode Island and was most recently assistant general manager at Splitsville and Howl at the Moon in Cincinnati, Ohio. Prior to that, he held a variety of positions over the course of five years at the Splitsville and Howl at the Moon locations at Patriot Place in Foxborough, Massachusetts, starting as a busser and working his way up to assistant general manager

Jeff Tenner of Narragansett, RI has been named director of concept development, responsible for idea generation and the development and business implementation of new concepts and production practices, with a focus on balancing current values with emerging trends and new opportunities. Prior to joining NRG, the 25-year hospitality industry veteran, served as the vice president of food and beverage and head of restaurant operations for Spyce, a Boston-area restaurant start-up powered by robotics & automation. He helped lead the organization to their recent acquisition by Sweetgreen.

Laura Schnaible of Marlborough, MA, has been named recruiting director. Prior to joining NRG, she was a teacher, and then human resources representative at The New England Center for Children where she served children and young adults with autism. A native of Indiana, she graduated from Valparaiso University with a Bachelor of Science in Business Administration and holds a Master of Science in Education from Simmons University. She is also a Society of Human Resource Management certified professional.

Lisa Knowles of Middletown, RI has been named show director, overseeing sales, marketing, and operations for the Newport International Boat Show. Prior to joining NRG, Lisa worked in landscape design, responsible for logistics, graphics, drafting, and on-site operations. She holds a degree in Plant & Soil Sciences from the University of Massachusetts Amherst, is a certified crowd manager and is a past board member of the RI Marine Trades Association.

Robin Pearson of Newport has been named digital marketing manager, responsible for NRG’s digital strategy and presence, as well as its robust customer loyalty campaigns. Prior to joining NRG, Robin worked in marketing and strategy for Reebok and Samsonite. She is a graduate of George Washington University.

Steve DeLuca of Pembroke, MA has been named the general manager of Foodlove Market, responsible for the day-to-day operations of the chef-crafted marketplace and cafe, including strategic direction, financials, inventory management, and more. He holds a Master of Science in Organizational Development and a Master of Business Administration from Bridgewater State University.

Tony Ojih of North Providence, RI has been named staff accountant, responsible for maintaining, reviewing, and preparing financial records and assisting with auditing and reconciling accounts. Prior to joining NRG, he worked in various accounting positions at TD Bank, Finish Line, the Town of Lincoln (RI), and Dunkin’. He holds a Bachelor of Science degree in Accounting from Rhode Island College.

Christine Coogan of Milford, MA has been named General Manager of Papa Razzi Wellesley, responsible for leading the store and management team, hiring and developing new staff members, and the guest experience. Prior to joining NRG, Christine worked as the assistant general manager for the Barking Crab in Boston’s Seaport district as well as Back Bay Restaurant Group.

Cindy Vigneau of Coventry, RI has been named benefits & compensation manager, responsible for the oversight of all benefit and compensation plan administration, the development of various employee benefit plans, and the maintenance and evolution of the company’s compensation plan. Cindy brings 30 years of finance and HR experience, across a variety of industries, to her new role. She holds a degree in Principles of Financial Management/Basic Accounting I/Basic Accounting II from the Community College of Rhode Island.

Cori Desmond of Bristol, RI has been named inventory & menu systems administrator, responsible for supporting the inventory & menu systems manager in creating and maintaining the inventory back-end systems for all business units within NRG. Cori holds a Bachelor of Arts degree in Business Administration from the University of Rhode Island.Additional positions are currently available at Castle Hill Inn, 22 Bowen’s, The Mooring, Smoke House, and Foodlove Market and include a variety of front and back-of-house positions including: managers, servers, hosts, bussers, bartenders, cooks, dishwashers, banquet staff, valets, baristas and cashiers. Candidates who are interested but cannot attend the summer job fair are welcome to apply online by visiting: https://www.newportrestaurantgroup.com/careers.

Blackstone Valley Culinary News – May 19, 2022

Shish Kebob
555 Smithfield Avenue, Pawtucket
401-725-9505
Facebook

Shish Kabob, the only Persian restaurant in Rhode Island, has opened in Pawtucket. (The space was previously inhabited by a restaurant call Shish Kebob but serving Lebanese food – two different places). Be transported to another part of the world while eating authentic shish kabob and other grilled meats, Chicken and/or Beef Koobideh (grilled meat served with basmati rice and grilled tomato), Kashk Bademjoon (Persian Eggplant Dip), Falafel (a vegetarian option), platters, wraps, salads and, of course, for dessert – baklava.

German-American Cultural Society of Rhode Island
78 Carter Avenue, Pawtucket 02861
401-726-9873
gacsri.org

The May Trachtenabend will be on Friday, May 20. This month’s special menu features Brandenburg-style pork with green beans and potatoes. Pre-purchased meal tickets are not necessary this month.

Here are a couple of great weekend brunch suggestions in Pawtucket:

Craft Burgers and Beer
342 East Avenue, Pawtucket 02860
401-723-5600
craftbandb.com

Craft Burgers and Beer offers brunch on Saturdays and Sundays from 10 am to 2 pm. In addition to their brunch menu, their full menu is available.

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket 02861
401-725-4260
boundarykitchenbar.com

Boundary has just started doing Sunday brunch. Stop by between 11 am and 2 pm or make a reservation for indoor or patio dining. Here’s the Brunch Menu for May 22. And the bar will be serving your favorite brunch beverages too – mimosas, bloody Marys and more! And their specials for Thursday, Friday and Saturday look delish! Boundary Special Menu

Crooked Current Brewery
560 Mineral Spring Avenue
Pawtucket 02860
401-473-8312
www.crookedcurrentbrewery.com

Yelp did a survey and announced the best brewery in each state. Check out the article:

Best Brewery in Each State. The Best in Rhode Island is Crooked Current Brewery, founded by two native Rhode Islanders. They are open on Thursdays and Fridays from 5 to 8 pm and Saturday from 1-5 pm (closed Sunday). They are in a great location with other food and drink venues, such as White Dog Distilling, JA Patty, and Ming’s Asian Street Food. You can eat and drink your way around 560 Mineral Spring Avenue!

Spumoni’s
1537 Newport Avenue, Pawtucket 02861
401-726-4449
spumonisrestaurant.com/

Mark your calendar and get your reservations! Spumoni’s presents The Comedy Factory and an Italian buffet! For only $45 you’ll see a fabulous show with comedians from The Comedy Factory, the buffet, and tax and tip are included. It will be Sunday, June 5, 2022 at 12:30 pm (doors open), buffet at 1:00 pm and show at 2:00 pm. Call the number above to make your reservations before they sell out! Spumoni’s and The Comedy Factory

Atrium on Main
285 Main Street, Pawtucket, RI 02860
401-335-5500
Aomrestaurant.com

Here’s an idea for a nice afternoon in June – a great meal at Atrium on Main and then head to their Art Battle^® event. It’s a live painting tournament and you can be the judge! Watch as local artists compete in 3 rounds of just 20 minutes each, transforming blank canvases into beautiful piece of art. Then you can vote to help determine the winner of the event. All artwork will be available in a silent auction. Art Battle^®is an event that happens in cities around the world. How cool that the city of Pawtucket in a part of this!!!! It happens on Sunday, June 12. Doors open at 1 pm and the show starts at 2 pm. Tickets are $25 for general admission or a $40 ticket includes a buffet. Art Battle^® Tickets

And Atrium on Main has updated their hours (expanding their lunch hours) as follows: Tuesday – 11 am to 4 pm (take out and delivery only); Wednesday – 4 pm to 8 pm; Thursday – 12 noon to 8 pm; Friday and Saturday – 12 noon to 10 pm. Sunday and Monday – closed.

White Dog Distilling
560 Mineral Spring Avenue
Pawtucket 02860
401-475-3789
White-dog-distilling.square.site

Have you seen this post from the White Dog Distilling Facebook page? Very interesting……

Ever wonder about the difference between moonshine and vodka? Both are usually clear, neutral tasting spirits consumed in a variety of ABV’s and come with a lot of misconceptions. Despite their similarities there are also a lot of distinctions, so let’s take a look at some:

Vodka and moonshine are both classified by the government as “neutral spirits” and therefore defined as, “Spirits distilled from any material at or above 95% ABV and, if bottled, bottled at not less than 40% ABV. Vodka is specifically distilled or treated after distillation with charcoal or other materials so as to be without distinctive character, aroma, taste or color. Moonshine on the other hand is a Neutral Grain Spirit (NGS) and is defined as being “distilled from a fermented mash of grain”; interestingly the government also stipulates that an NGS can be stored in oak containers (aka barrel aged), although often this is not the case with moonshine. As we often point out moonshine is a pretty broad term that can be used as a catchall for any spirit not easily defined, therefore NGS only makes up one section of the moonshine spectrum.

Check out their “Pack Experiences” and Menu HERE

Ye Olde English Fish & Chips
25 South Main Street, Woonsocket 02895
401-762-3637
Yeoldeenglishfishandchips.com

Happy 100^th Anniversary to Ye Olde English Fish & Chips! Celebrate with them from Wednesday, May 25 to Friday, May 27 and enjoy their specials:

Wednesday: 2 orders of Fish Cakes and Chips and 2 small sodas – $10

Thursday: 2 orders of Fish Burgers and Chips, plus 2 small sodas – $10

Friday: 2 orders of small Fish & Chips, 2 small clam chowders and 2 small sodas – all for $19.22!

July 29, 2022 0 comment

CHI Kitchen Fermented Sesame Slaw Sofi Award

chefs & restaurants cooking news wine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / Blackstone Valley Culinary News

by David Dadekian May 12, 2022

written by David Dadekian

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

CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry.

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.

The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques.

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future.

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus”

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square.

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster!

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves. Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails.

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!

Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket 02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations. For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out. And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful! Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar. Other locations are listed HERE.

Atrium on Main
285 Main Street, Pawtucket, RI 02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs. They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket. The program works through independently-owned restaurants such as Atrium on Main. For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main. A donation of $10 equals 1 prepared meal. To donate, click HERE. Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry. The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community. Blackstone Valley companies who will be involved, in addition to The Guild, are: Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible. They serve traditional American classics for breakfast, lunch, and dinner.

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket 02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm – TICKETS

Smug Brewing
100 Carver Street, Pawtucket 02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes! Burmese Fusion will be on site.

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played. Fun! The Perfect Empanada will be on site.

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site. Smug pouring at the RIDEA Festival.

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience. You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21. Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI 02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here! Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday. Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out! This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck. And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival. They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.

Red, White and Brew Coffeehouse
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles. It’s available for summer now!

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community. His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more. Read all about Jason and the company in this recent Valley Breeze article. Let’s support this great business!

May 12, 2022 0 comment

Newer Posts

Older Posts