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Mill's Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye
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News Bites: Mill’s Tavern Wagyu Program / Farm Fresh RI Thanksgiving Box Donations / RI Hospitality Association and RI Hispanic Chamber of Commerce Partnership

by David Dadekian
written by David Dadekian

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

Mill’s Tavern Showcases Australian and Japanese Wagyu in the most Distinctive Program in Providence

Guests can enjoy a variety of cuts or a flight of the luxurious beef for an experience not found anywhere else in New England

Mill's Tavern Wagyu Flight
Mill’s Tavern Wagyu Flight

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer the most distinctive Wagyu program in Providence. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors who share Mill’s passion for quality.  For more information, visit www.millstavernrestaurant.com/wagyu/.  To make a reservation, please call (401)-272-3331 or email  info@millstavernrestaurant.com.

Wagyu is world renowned as the pinnacle of exceptional beef. Extensive marbling from fine intramuscular fat melts at a lower temperature than regular beef, resulting in melt-in-your-mouth tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600+ days) while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Wagyu’s unique characteristics stem from specialized breeding, meticulous care of the cattle, and strict quality control measures, making it a highly sought-after delicacy. 

Mill’s Wagyu menu includes a 5 oz. Imported Score 7 Australian Wagyu Manhattan Filet; an 8oz Imported Score 7 Australian Wagyu True Petite Strip; and a 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye, each served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter, or Peppercorn au Poivre.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight: Wagyu Tartare on roasted bone marrow, a 3 oz. Japanese score 5 Kobe, and a 5 oz. Australian score 7 Wagyu with chef’s accoutrements. This is an offering unique to Mills and not found anywhere else in New England.

“We are proud to offer this exciting Wagyu program to our guests, built on a commitment to education, transparency, and exceptional flavor,” said Lesley Hall, General Manager, Mill’s Tavern. “Just one bite of this luxurious beef cooked over our wood grill will provide an incredibly memorable dining experience.”

Mill's Tavern Wagyu Tartare on Roasted Bone Marrow
Mill’s Tavern Wagyu Tartare on Roasted Bone Marrow
Mill's Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye
Mill’s Tavern 32 oz. Imported Score 3 Australian Wagyu Tomahawk Ribeye

A Holiday Meal, A Stronger Community: Farm Fresh RI Calls for Thanksgiving Box Donations Amid Rising Food Insecurity

Farm Fresh Rhode Island Thanksgiving Boxes
Farm Fresh Rhode Island Thanksgiving Boxes

For many Rhode Islanders, a nourishing Thanksgiving dinner is not guaranteed this year. With federal cuts to SNAP benefits, rising food prices, and growing demand at local food pantries, thousands of families face the possibility of going without a holiday meal.

Farm Fresh Rhode Island is working to change that–one meal at a time. The nonprofit has launched its annual Thanksgiving Harvest Box sale, inviting the community not only to purchase boxes for their own celebrations, but also to donate boxes directly to local families in need.

Each Harvest Box is filled with locally grown vegetables, fresh herbs, and handcrafted seasonings from Rhode Island farmers and producers. Short of a turkey, the boxes include everything from Brussels sprouts and butternut squash to a jar of traditional cranberry sauce and a spice rub, as well as a recipe guide.

“This holiday season, families across Rhode Island will be forced to make hard choices: between groceries, rent, and heating bills,” said Kellie Beretta, Assistant Director of Development at Farm Fresh RI. “A donated Harvest Box doesn’t just put food on the table. It gives families the dignity of a joyful holiday meal with their loved ones, and the comfort of knowing that their community cares.”

The Thanksgiving Harvest Box program is unique in its dual impact: every box donated not only feeds a household in need, but also supports the local farms and food businesses whose products fill the boxes. “It’s neighbors helping neighbors,” Beretta added. “When you donate a box or purchase one for your own meal, you’re supporting our entire local food community.”

Farm Fresh RI has set a goal of donating 350 Harvest Boxes this year—feeding around 3,000 Rhode Islanders this Thanksgiving. All donated boxes will be distributed directly to food banks and hunger relief agencies in Rhode Island. The organization is also partnering with local businesses and community groups to sponsor bulk donations and help meet this year’s growing need. 

This year’s Thanksgiving Harvest Boxes will include:

Boxes are $75 each, for purchase or to donate, and the order form closes on Sunday, November 16th, 2025. To order a box or donate one to a family in need, visit www.farmfreshri.org/thanksgiving

Farm Fresh Rhode Island Thanksgiving Produce

RI Hospitality Association Launches “Juntos Prosperamos” Partnership with RI Hispanic Chamber of Commerce

New Initiative to Strengthen Latino Representation, Membership, and Advocacy in Rhode Island’s Hospitality Industry

Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.
Rhode Island Hispanic Chamber of Commerce President & CEO Oscar Mejias (left) and RI Hospitality Association President/CEO Farouk Rajab (right) shake hands after signing the “Juntos Prosperamos” partnership agreement.

The RI Hospitality Association (RIHA) is proud to announce a new partnership with the Rhode Island Hispanic Chamber of Commerce to launch the Chairman’s Initiative: Juntos Prosperamos (Together We Thrive), a collaborative effort designed to elevate Latino voices in the state’s restaurant, lodging, and tourism sectors.

The partnership was formalized during a signing event yesterday morning at the RI Hispanic Chamber’s headquarters in Providence, where RIHA President/CEO Farouk Rajab and Hispanic Chamber CEO Oscar Mejias signed the agreement. As part of the initiative, RIHA’s Chairman of the Board will sponsor complimentary RIHA memberships to  qualifying Hispanic Chamber members working in hospitality through December 31, 2027.

“The RI Hospitality Association is proud to partner with the Rhode Island Hispanic Chamber of Commerce. The Latino community is an essential pillar of our industry—contributing talent, leadership, and entrepreneurial spirit that enriches hospitality across our state,” said Farouk Rajab, President/CEO, RI Hospitality Association. “We deeply value the Chamber’s commitment to advancing opportunity, representation, and success for Latino-owned businesses, and we believe that together, we can build a stronger, more inclusive hospitality industry that reflects and celebrates the diverse communities we serve.”

Beyond membership, the partnership will create new opportunities for engagement through bilingual food safety training, tailored workforce programs, and joint advocacy efforts designed to strengthen the voice of Latino restaurateurs and hospitality professionals statewide. By working side by side with the Hispanic Chamber, RIHA will expand its ability to deliver resources that support business growth while also cultivating the next generation of industry leaders.

“This partnership is about creating opportunity and strengthening representation,” said Oscar Mejias, President & CEO, Rhode Island Hispanic Chamber of Commerce. “The heart of RIHCC is to continuously work on making alliances that benefit the local Latino entrepreneurs and workers. We believe that working hand in hand with RIHA we can provide the community with the tools, training, and advocacy they need to succeed and make an even greater impact on Rhode Island’s hospitality industry.”

Maria Jacobo, RIHA’s Director of Latino Affairs & Insurance Services, noted the personal and professional importance of the partnership: “To work side by side with the Hispanic Chamber of Commerce is not just symbolic, it’s a meaningful step toward lasting collaboration. This is about more than an agreement on paper; it’s about empowering Latino leaders and creating a platform where their expertise, traditions, and contributions to hospitality are fully recognized.”With the launch of Juntos Prosperamos, RIHA underscores its role as the statewide voice of the hospitality industry and reaffirms its dedication to serving Rhode Island’s diverse and dynamic hospitality community.

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ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
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News Bites: ISCO Announces First-ever Pizza Strip Spirit / Ocean State Job Lot Program to Combat Food Insecurity / Over $1M in Grants to Support Local Food System / New March Menus at Avvio + Celeste

by David Dadekian
written by David Dadekian

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

ISCO Spirits Launches First-ever Pizza Strip Spirit
Li’l Rhody Pizza Strip—Because Life’s Too Short to Keep Your Cheese On

ISCO's Li’l Rhody Pizza Strip, photo by Rachel Hulin
ISCO’s Li’l Rhody Pizza Strip, photo by Rachel Hulin

ISCO Spirits announced the upcoming release of what is believed to be the first-ever pizza strip spirit, Li’l Rhody Pizza Strip. Paying homage to a beloved Rhode Island food, this specialty spirit is joyfully crafted from 100% organic wheat, real pizza strips from local spot Pizza J and spices from The Ocean State Pepper Company. 

This new spirit continues to tell the story of ISCO’s out-of-the-box approach to product development and authenticity. Almost five years after opening their doors, the distillery continues to be more innovative than ever. Lil Rhody Pizza Strip vodka joins their mainstay spirit line up of Ostreida Oyster Vodka, Seaflow Ocean Gin, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Standard Bourbon, Patina Barrel Aged Gin and Gemma Crystal Vodka. They are also working on a pizza vodka that includes cheese for release later this year, for those that prefer a beverage based on a more widely-known style of pizza. 

“This project has been an absolute blast to work on,” said Manya Rubinstein, CEO of ISCO. “ISCO has two main interests: sustainable sourcing and making something that speaks creatively about where we come from. Li’l Rhody Pizza Strip does both: it uses organic wheat as its base and is a loving homage to the quirkiness and vivaciousness of our home state.” 

“The spirit opens with an herbaceous bouquet of oregano and marjoram, followed by flavors of bright garlic, rich tomato, fresh bread and savory Italian herbs that coax your palate towards a comforting and lightly herbal finish—basically, perfection!” said Co-Head Distiller Dan Neff. Co-Head Distiller Eric Olson agreed, adding that “it’s delicious in a martini, Bloody Mary or simply mixed with Coca Cola and a squeeze of lemon.” Early fans of the spirit have also created the “Italian Stallion” shot, which involves licking shredded cheese off your wrist, taking a shot of Li’l Rhody Pizza Strip, then quickly eating a pickled pepperoncini pepper.

Ocean State Job Lot Launches ‘Feed for Free’ Program to Combat Food Insecurity in Rhode Island

New initiative enables customers to donate food to area pantries at no cost

Ocean State Job Lot (OSJL), the region’s premier discount retail chain with 159 stores across the Northeast, is proud to announce the launch of its Feed for Free program, an innovative food donation initiative designed to provide critical resources to area food pantries while rewarding customers for their generosity. Piloting in all Rhode Island stores beginning Monday, February 17, this new program builds on OSJL’s long-standing commitment to fighting food insecurity.

How It Works:

  • Customers can purchase $10.00 or more of food from specially marked Feed for Free displays at any OSJL store in Rhode Island.
  • They will receive a Crazy Deal® Gift Card equal to the value of their purchase.
  • Customers can then choose to donate the food to OSJL for distribution to area food pantries or keep the food for themselves.

“This program provides a simple way for customers to help their neighbors while getting rewarded for their generosity,” said Marc Perlman, Principal Owner and CEO, Ocean State Job Lot. “We donate millions of meals each year, and now, with the Feed for Freeprogram, our customers can take an active role in supporting their communities while enjoying the savings OSJL is known for.”

The Feed for Free program expands on OSJL’s successful Eat for Free initiative and reflects the company’s deep commitment to philanthropy and community engagement. OSJL has a long history of addressing food insecurity through its Three-Square Meals program, ongoing food pantry partnerships, and large-scale meal donations.

The Rhode Island pilot program will serve as a model for potential expansion to OSJL locations across the Northeast later this year.

Over $1M in Grants Awarded to Support RI’s Local Food System

The Rhode Island Department of Environmental Management (DEM) is announcing over $1M in Resilient Food Systems Infrastructure (RFSI) grant awards to four local food businesses and organizations. These projects support the development of RI Grown products and will support expanded capacity for the aggregation, processing, manufacturing, storing, transporting, wholesaling, and distribution of locally produced food products, including specialty crops, dairy, grains for consumption, aquaculture, and other food products, excluding meat and poultry. DEM’s RFSI Grant Program is funded through American Rescue Plan (ARP) funding from the US Department of Agriculture (USDA) to provide grants that directly support middle of the supply chain activities in RI’s local food system.

“I’m glad the state is distributing these federal RFSI funds that were made available under the Biden Administration to local projects that will strengthen the resilience in Rhode Island’s food system and create new revenue streams for small and mid-sized farmers and producers,” said Senator Jack Reed.“This federal investment will benefit food producers statewide and help get more fresh, Rhode Island-grown food and products to tables, grocery stores, and restaurants across the region and beyond.”

“Families in every corner of the state should have access to affordable, healthy food,” said Senator Sheldon Whitehouse.  “This federal funding will support our small businesses as they connect more Rhode Islanders with fresh products from local farmers and fishermen.”  

“This funding for Rhode Island’s food infrastructure is a win for local farmers and consumers. By strengthening our state’s food supply chain, we’re not only supporting small businesses but also ensuring that more locally grown food reaches Rhode Islanders,” said Representative Seth Magaziner. “I’m glad to see these federal dollars at work, and I’ll always fight to bring more of our tax dollars home to strengthen Rhode Island’s food supply and lower food costs.”

“At a time of rising prices — from eggs to produce and other grocery staples — it’s important that we bolster Rhode Island’s food supply chains and infrastructure,” said Representative Gabe Amo. “This funding will help support farmers in our state who rely on local markets to sell their products while also delivering fair wages for laborers and fair prices for consumers. I look forward to continuing to work as a delegation to bring these federal resources home to help bring down prices and put healthy on the table for families.”

“By helping local businesses and food producers gain access to improved infrastructure, the RFSI grants make Rhode Island’s local food system more resilient and inclusive,” said Governor Dan McKee. “The supply chain is at the heart of our local food system, and providing funding assistance for food infrastructure improvements allows Rhode Island’s vibrant food economy, food security, and supply chain resiliency to grow stronger.”

“Providing grants to local food businesses and producers is essential to DEM’s mission of fostering a more resilient, locally driven food system,” said DEM Director Terry Gray. “These grants are a step forward in strengthening Rhode Island’s food security and supply chain resilience, supporting local food infrastructure, and promoting growth across the food economy, while enhancing access to fresh, locally sourced products for consumers.”  

The grant awardees are as follows:

  • Farm Fresh Rhode Island (FFRI), Providence.
    • Award amount: $193,463.
    • Project description: Through this project, the FFRI Food Hub will upgrade equipment, expand processing capabilities, and modernize IT systems to build resilience in the center of the supply chain and increase new market opportunities for RI and regional farmers with wholesale and institutional customers. In this scope of work, FFRI will pilot Rhody Red Sauce, a product that will incorporate locally grown food into a sauce for K-12 cafeterias. FFRI will also improve the Market Mobile Food Hub Technology system that updates and improves our overall systems for the sales, and aggregation and distribution of local food to institutions and wholesale customers.  
  • Southside Community Land Trust (SCLT), Cranston.
    • Award amount: $519,939.
    • Project description: SCLT will develop the Cranston Food Hub, a new facility at Urban Edge Farm that will streamline and expand SCLT’s capacity to aggregate, process, store, and distribute locally sourced and culturally familiar produce grown by the small-scale farms operated by historically underserved producers based in SCLT’s land access network in the Providence Metro Area.
  • Brandon Family Farm, West Kingston. 
    • Award amount: $101,670.
    • Project description: Real Food RI LLC D.B.A. Brandon Family Farm will make several upgrades and additions to a farm building that will allow it to aggregate and distribute over 75 tons of RI Grown produce every year to grocery stores across RI through a collective purchasing agreement between at least eight different farms.
  • The Hard-Pressed Cider Company, West Greenwich.
    • Award amount: $282,844.
    • Project description: The Hard-Pressed Cider Company will use RFSI grant funds to construct a new apple cider production facility on their farm. The production facility will focus on the aggregation of local RI apples to increase the ability to store, sort, wash, and process apples into apple cider, hard apple cider, and other apple food products while improving food and worker safety.

Future RFSI equipment only awards are currently under review by USDA. DEM will continue supply chain coordination initiatives that focus on business support and market development to support the impact of these RFSI awards on RI’s food system. DEM works across many fronts to benefit and strengthen RI’s green economy and to assist local farmers and fishers in growing their businesses. DEM also continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge Farm and Snake Den Farm properties.

Rhode Island is home to a thriving young farmer network, with more than 1,000 farms. According to the recently published 2022 Census of Agriculture, Rhode Island has the highest percentage of beginning farmers in the country. Both the number of farms and total land in farms in RI grew from 2017 to 2022 according to the census data, demonstrating the increased support for local agriculture and food throughout the state. Supporting local agriculture benefits all Rhode Islanders, ensures our future food security, enhances our environment, and celebrates the state’s unique food cultures and landscape.

Avvio Ristorante Celebrates Italy with ‘A Taste of Sicily’ Prix Fixe Menu

Three-course, Limited-time Prix Fixe Menu Available for the Month of March

Avvio "Taste of Sicily" Menu
Avvio “Taste of Sicily” Menu

Avvio Ristorante, located at Garden City Center, 90 Hillside Road in Cranston, will celebrate the cuisine of Sicily with a special prix fixe menu for the month of March.

The three-course menu is available daily during dinner hours only. The cost is $42.00 per person, exclusive of tax and gratuity, and is not available for take-out. For more information or to make reservations, visit www.avvioristorante.com. 

The menu begins with a choice of antipasti: Crudo, with fluke, orange, pistachio, fennel, Castelvetrano olive, and extra virgin olive oil or a Stuffed Sweet Pepper with focaccia stuffing, scamorza, hot Italian sausage, and bread crumb.

Entrée choices include a whole roasted Sea Bass with citrus, herb, and chicory salad; Pollo Agrodolce: tomato-olive braised chicken thighs, white wine, cannellini beans, oregano, parsley, and cous cous; and Gnocchi alla Norma with charred eggplant, tomato, basil, garlic, and ricotta salata.

Dessert choices are Pistachio Cannoli with sweet cream and chocolate chips or Blood Orange Sorbetto with candied mint.

Celeste in Narraganset Offers a Taste of Italy with Two-Course Prix Fixe Menu 

Celeste "Taste of Italy" Menu
Celeste “Taste of Italy” Menu

Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island is pleased to announce its latest monthly prix fixe menu, a two-course meal that highlights the cuisine of Italy. The specialty menus are available Sunday through Thursday and are $30.00 per person, tax and gratuity excluded. To make reservations, please call 401-792-4333 or visit www.celesteri.com. 

Each month during the off-season, Celeste has highlighted the culinary delicacies of a new coastal European region, including France and Portugal.  Celeste’s menu this month will take guests on a tour of Italy with dishes inspired by Venice, Veneto, Rome, Tuscany, and Puglia. 

First-course choices include Beet Carpaccio (Venice) with whipped goat cheese, winter citrus, shaved chicories & fennel and hazelnut; Gnocchi (Veneto) with pancetta, brussel sprouts, Pecorino Romano and browned butter; or Bruschetta (Rome) with caramelized winter squash, Stracciatella, bitter greens, crumbled walnut and balsamic. 

Entrée selections include Chicken Cacciatore (Tuscany) with roasted local mushrooms and creamy polenta and Orecchiette con Salsiccia (Puglia) with shaved onion, braised rabe and Pecorino Romano.

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First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
chefs & restaurantscookingnewswine & drinks

News Bites: Winning Rhode Island ProStart® Dish at Boat House / 2024 ANCHORS Awards / RI Hospitality Association & Education Foundation 2025 Boards / CCRI Culinary Craftsmanship Associate Degree

by David Dadekian
written by David Dadekian

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

RI Hospitality Education Foundation and Newport Restaurant Group Announce Winning Dish from 13th Annual Rhode Island High School Culinary Arts, Foodservice & Hotel Management Competition

Rosemary Lemon Pan-Roasted Lamb Chops, Crafted by William M. Davies, Jr. Career and Technical High School Students, to be Featured at Boat House in Tiverton

The RI Hospitality Education Foundation (RIHEF) and Newport Restaurant Group (NRG) are proud to announce that Boat House in Tiverton, RI will feature a special dish that won the culinary arts portion of the 13th Annual Rhode Island ProStart® High School Culinary, Foodservice & Hotel Management Competition. The winning dish, Rosemary Lemon Pan-Roasted Lamb Chops, served with fondant potato, beets and asparagus medley, and a lemon thyme cream sauce, was crafted by the talented culinary team from William M. Davies, Jr. Career and Technical High School. The dish will be available from Saturday, March 15th through Sunday, March 23rd at Boat House, offering diners the opportunity to experience an award-winning creation from Rhode Island’s next generation of chefs.

First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).
First Place Culinary Team – William M. Davies, Jr. Career and Technical High School Pictured: Chef Ray McCue (Johnson & Wales University), winning students Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, instructor Chef Santos Nieves, Farouk Rajab (President & CEO, RI Hospitality Association), Sam Glynn (Chairman, RI Hospitality Education Foundation/Owner, Chomp), Greg Coccio (Newport Restaurant Group), and Traci Dufresne (Director of Workforce Development, RI Hospitality Association).

The winning culinary team, composed of Bobbi Calder, Abigail Grullon, and Aliyah Dantzler, was led by Chef Santos Nieves. Their skills, creativity, and technical precision earned them first place at this year’s highly competitive event, which featured the top student chefs from across the state.

“We are thrilled to provide these talented students with the opportunity to showcase their work in a professional setting,” said Farouk Rajab, President/CEO of the RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “Our programs continue to shape the future of Rhode Island’s hospitality industry, and this winning dish is a testament to the remarkable talent and dedication of these young chefs.”

Newport Restaurant Group’s ongoing support for culinary education and local talent development is reflected in its commitment to featuring the competition’s winning dish. Greg Coccio, Corporate Executive Chef of Newport Restaurant Group, shared his enthusiasm: “We are honored to highlight the achievements of these incredible students at Boat House. Their creativity and technical skill exemplify the high standards of culinary excellence that define Rhode Island’s vibrant food scene.”

In addition to the culinary arts category, William M. Davies, Jr. Career and Technical High School’s foodservice management team, Wisteria, took home first place, while Chariho Area Career & Technical Center’s hospitality and tourism team, Evergreen Lodge, secured the top spot in their respective category.

The culinary arts and foodservice management winning teams will now advance to represent Rhode Island at the National ProStart® Invitational in Baltimore, MD, from May 2-4, 2025, competing against top teams from across the country.

RI Hospitality Association Announces 2024 ANCHORS Award Winners Honoring Excellence Across Rhode Island’s Hospitality Industry

Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault
Rhode Island Hospitality Association President/CEO Farouk Rajab, photo by Jesse Dufault

The RI Hospitality Association (RIHA) celebrated the best of Rhode Island’s hospitality industry during the 2024 ANCHORS Awards, held at Bally’s Lincoln. With over 600 attendees, the event honored individuals and organizations that exemplify excellence, innovation, and dedication across 18 total categories. 

For the first time, the public was invited to nominate and vote on their picks within Rhode Island’s vibrant hospitality community. From rising stars to seasoned leaders, this year’s winners reflect the remarkable talent within Rhode Island’s hospitality community.

Chairman’s Award: Evan Smith, Discover Newport – (Newport)

  • Evan Smith’s four decades of leadership in Rhode Island’s tourism sector have transformed Aquidneck Island into a world-class destination. As President & CEO of Discover Newport, he spearheaded a $5.6 million marketing program and established New England’s first Tourism Improvement District (TID). His collaborative efforts with organizations such as RIHA and CommerceRI have elevated Rhode Island’s appeal for business and leisure travel. Set to retire this year, Evan’s impact will continue to inspire the industry.

RI Hospitality Education Foundation (RIHEF) Chairman’s Award: Michael Sabitoni, Johnson & Wales University – (Providence/Cranston)

  • Michael Sabitoni’s dedication to hospitality education and workforce development has shaped the careers of countless students. As Chairperson of the Food & Beverage and Travel/Tourism Studies departments at Johnson & Wales University, he has hosted student tours, coordinated competitions, and bridged the gap between education and industry. His international experience and passion make him a cornerstone of Rhode Island’s hospitality community.

President’s Award: William (Bill) Walsh, Government Strategies, Inc.

  • Bill Walsh’s advocacy for Rhode Island’s hospitality sector during the 2024 legislative session resulted in significant policy victories. His efforts protected the Tip Credit, prevented burdensome regulations, and advanced worker-focused legislation. As General Counsel for Government Strategies, Bill’s strategic leadership has strengthened the industry and earned him this well-deserved recognition.

Emerging Leader of the Year: Stephanie Pajak, Ellie’s – (Providence)

  • Stephanie Pajak has redefined leadership at Ellie’s by fostering an innovative and inclusive workplace culture. Her commitment to excellence inspires her team and elevates the guest experience at one of Rhode Island’s favorite establishments.

Food Service Employee of the Year: Johnny Tarrats, 10 Prime Steak & Sushi – (Providence)

  • Johnny Tarrats exemplifies culinary and service excellence at 10 Prime Steak & Sushi. Known for his attention to detail and passion for the guest experience, Johnny is a cornerstone of Rhode Island’s food service industry.

Lodging Employee of the Year: Patti Gauntt, Newport Marriott Hotel & Spa – (Newport)

  • Patti Gauntt’s dedication to creating memorable guest experiences has set the standard for excellence at the Newport Marriott Hotel & Spa. Her warmth, professionalism, and ability to go above and beyond have made her an invaluable asset to the team.

Tourism Employee of the Year: Lee Lord, Narragansett Brewery – (Providence)

  • As a driving force behind Narragansett Brewery’s success, Lee Lord has revolutionized the guest experience. Through innovative promotions and community engagement, Lee has positioned the brewery as a must-visit Rhode Island destination.

Instagram Account of the Year: Discover Newport (Newport)

  • The Discover Newport team has harnessed the power of social media to showcase the beauty, culture, and attractions of Rhode Island’s iconic coastal destinations. Their vibrant content has inspired countless visitors to explore the state.

Restaurant of the Year: BEECH – (Jamestown)

  • With its inventive menu and exceptional dining experience, BEECH has become a culinary cornerstone in Rhode Island. The restaurant’s dedication to quality and innovation sets it apart as a beacon of excellence.

Hotel of the Year: Weekapaug Inn – (Westerly)

  • The Weekapaug Inn continues to redefine luxury with unparalleled service and serene accommodations. Its commitment to sustainability and guest satisfaction cements its reputation as one of Rhode Island’s premier destinations.

People’s Choice Award: Matunuck Oyster Bar – (Wakefield)

  • Matunuck Oyster Bar is beloved for its fresh, locally sourced seafood and waterfront dining. This perennial favorite captures the heart and taste buds of Rhode Islanders and visitors alike.

Chef of the Year: Champe Speidel, Persimmon – (Providence)

  • Champe Speidel’s culinary artistry at Persimmon has earned widespread acclaim. His innovative dishes and dedication to sourcing local ingredients make him a standout in Rhode Island’s dynamic culinary scene.

Newcomer of the Year: Boon Street Market – (Narragansett)

  • Boon Street Market has quickly become a favorite for its exceptional offerings and commitment to community. The team’s creativity and focus on quality have set a new standard for Rhode Island’s hospitality newcomers.

Teacher of the Year: Chef Austin Irons, Warwick Area Career and Technical Center – (Warwick)

  • Chef Austin Irons has demonstrated exceptional leadership and mentorship as a ProStart teacher at Warwick Area Career and Technical Center. His ability to integrate his background in special education with his culinary expertise creates an inclusive and supportive learning environment where every student thrives.

Student of the Year: Isabelle Menard, Warwick Area Career & Technical Center – (Warwick)

  • Isabelle Menard’s dedication, commitment and passion to continue her growth within the hospitality field sets an example for students aiming to make a career in the industry.  

Allied Member of the Year: Falvey Linen and Uniform Supply – (Cranston)

  • Falvey Linen’s dedication to supporting the hospitality industry through high-quality services makes it a vital partner to Rhode Island’s businesses.

Arthur Robbins’ Community Service Award: Christopher Marsella, Marsella Development Group – (Providence)

  • Christopher Marsella’s contributions to the community have had a profound impact on Rhode Island’s hospitality industry. His dedication to giving back exemplifies the spirit of the Arthur Robbins’ Community Service Award, and his commitment to continue to transform the State’s hospitality landscape with the opening of Track 15 this year typifies Robbins’ visionary outlook.

RI Hospitality Ambassador of the Year: Damaris Messina, Aloft Providence Downtown – (Providence)

  • Damaris Messina’s tireless efforts to promote Rhode Island as a top destination for travelers make her a true ambassador for the state’s hospitality industry. Her leadership at Aloft Providence Downtown sets a benchmark for excellence.

 “The ANCHORS Awards celebrate the exceptional individuals and organizations that define Rhode Island’s hospitality industry,” said Farouk Rajab, President/CEO, RI Hospitality Association. “This year’s winners inspire us all with their dedication, talent, and passion.”

The evening featured an Academy Awards-style ceremony hosted by social media influencers Laura Afonso and Sascha Roberts of Honey Buns Social. Attendees enjoyed networking, a celebration of achievements, and an afterparty to close out the night in style.

RI Hospitality Association & Education Foundation Announce 2025 Board of Directors and Officers

The RI Hospitality Association (RIHA) is proud to announce the appointment of its 2025 Board of Directors, including eight new members, two new RI Hospitality Education Foundation (RIHEF) board members, and its officers for each board.

New RIHA Board Members:

  • Edmond Assili, Owner, Terrazza, Sydney Cafe, and Fleur Restaurant
  • Gabrielle Clark, Resort Manager, Ocean House 
  • Jennifer Curtin, General Manager, The Beatrice Hotel
  • Anika Kimble-Huntley, Chief Marketing Officer, Rhode Island Commerce Corporation
  • Vandana Kumari, General Manager, Renaissance Providence Downtown Hotel
  • Damaris Messina, General Manager, Aloft Providence Downtown
  • Damian Santoro, Owner, Ladder 133 Sports Bar & Grill
  • Chris Trosin, President & CEO, Metro Lobster and Seafood

New RIHEF Board Members:

  • Aaron Messina, Vice President of Sales & Marketing, The Procaccianti Group
  • Tobey Sanborn, Director of Learning & Development, Newport Restaurant Group
  • Barbara Nauman, Vice President Academic Affairs, Community College of Rhode Island
  • Jennifer Davis (Ferreira), General Manager, The Eddy

RIHA Board Officers:

  • Chairman: Colin Geoffroy, President, G Hospitality
  • Vice Chairman and Treasurer: Anthony Pellegrino, General Manager, The Dean Hotel
  • Vice Treasurer: Kevin Hurley, General Manager, Omni Providence Hotel
  • Secretary: Jennifer Luxmoore, Owner, Sin (Bakery)

RIHEF Board Officers:

  • Chairman: Sam Glynn, Owner, Chomp Kitchen & Drinks
  • Vice Chairman: Joanna Arrighie, Director of Sales Marketing, Marriott International
  • Treasurer: Kevin O’Donnell, Owner, Giusto and Mother Pizzeria
  • Secretary: Kait O’Hara, Owner, Falvey Linen Supply

“We are thrilled to welcome this diverse and talented group of leaders to our hospitality and education foundation boards” said Farouk Rajab, President/CEO, RI Hospitality Association and RI Hospitality Education Foundation. “Their collective expertise and commitment to the hospitality industry will undoubtedly strengthen our efforts to advocate for and support our members while advancing education and workforce development.”

Governor McKee, CCRI Announce Launch of Associate Degree in Culinary Craftsmanship

Governor’s Proposed Budget Includes $850,000 to Create Culinary and Hospitality Hub at CCRI’s Newport Campus 

Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday's event highlighting the proposed Culinary and Hospitality Hub at CCRI's Newport Campus.
Governor Dan McKee meets with culinary students from the Newport Career and Technical Center during Friday’s event highlighting the proposed Culinary and Hospitality Hub at CCRI’s Newport Campus.

Governor Dan McKee and the Community College of Rhode Island (CCRI) today announced the launch of an Associate in Arts degree in culinary craftsmanship on CCRI’s Newport Campus in fall 2025. To support this initiative, Governor McKee is proposing $850,000 to create a Culinary and Hospitality Hub at CCRI’s Newport Campus. The hub will serve as a state-of-the-art learning environment designed to meet the growing demand for skilled culinary professionals in Rhode Island’s workforce.

“Rhode Island’s reputation for culinary creativity is a big part of our local economy, keeping visitors coming back time and time again,” said Governor Dan McKee. “The Culinary and Hospitality Hub included in my proposed budget will prepare the next generation of talent to serve up not only delicious dishes, but continued success in our local hospitality industry.”

“The inclusion of these funds in the Governor’s capital budget is a significant step forward in CCRI’s commitment to expanding access to high-quality culinary education,” said CCRI Interim President Rosemary A. Costigan, Ph.D., RN. “With our Newport Campus serving as a hub for workforce development, this investment will not only create a pipeline of skilled professionals but also strengthen Rhode Island’s thriving culinary and hospitality sectors.”

“CCRI’s commitment to workforce-aligned education is a commitment to our state’s economic future. This program will provide students with pathways to stable, well-paying careers, while advancing Rhode Island even further on the Governor’s Rhode to Prosperity,” said David Caprio, Esq., Chairman of the Council on Postsecondary Education.

“I’m very excited to see the addition of culinary program here at the CCRI Newport campus,” said Newport Mayor Charlie Holder. “This program will be a tremendous addition and opportunity for our local students to learn the culinary and hospitality skills necessary to propel them to professional heights that have not been readily available to them before.”

CCRI’s hands-on, two-year program will provide students with the foundational knowledge and practical experience necessary to succeed in advanced culinary and hospitality positions. The program is being developed in collaboration with Karl J. Guggenmos, AAC, M.B.A., a certified Global Master Chef, who is working with CCRI’s Business and Professional Studies faculty to ensure curriculum alignment with industry needs.

Rhode Island is home to several career and technical education (CTE) culinary programs at high schools across the state, and CCRI’s new associate degree will serve as a critical next step for students looking to advance their education and careers. By offering credit for prior learning from CTE programs, CCRI is ensuring a seamless pathway for students to continue their education in a supportive and workforce-aligned environment.

“For thirty years, the Rhode Island Hospitality Education Foundation has woven a story of hope and growth, a testament to the power of our industry. Now, today, CCRI is stepping up to write the next chapter. We’re not just nurturing talent; we’re igniting sparks of passion, kindling the dreams of individuals eager to shine. We’re building a workforce that isn’t just skilled, but inspired. We’re investing in the people, hand-in-hand with the Community College of Rhode Island, ensuring that the next generation of hospitality leaders is not just ready, but eager to take the reins. We’re building a legacy – a legacy of a powerful industry that doesn’t just provide jobs but empowers lives. We’re giving people from all backgrounds the tools, the training, the education they need to build a future that’s not just secure, but bright,” said Farouk Rajab, President/CEO of the Rhode Island Hospitality Association.

“This award for the culinary program exemplifies to all that when we work together-Governor, state, and local efforts for our students and community- we all win, and most importantly our students and community. Thank you to everyone for this wonderful initiative which I hope is just the first of many to come. Go CCRI! We are proud to be a partner with you,” said Colleen Burns Jermain, Ed.D., Superintendent of Newport Public Schools.

“CTE programs articulated for postsecondary credentials that are aligned to ‘good jobs’ provides a tremendous opportunity to raise incomes of Rhode Islanders and close workforce gaps for our employers. CCRI is well positioned within the Governor’s Rhode to Prosperity strategy and the Greater Newport region to focus the campus in the hospitality sector. This is a win for everyone,” said Shannon W. Gilkey, Ed.D., Commissioner of Postsecondary Education.

CCRI’s commitment to culinary education is further strengthened by its partnership with Bally’s Corporation, which has invested $5 million to support students and build labor market-responsive programs. Through the partnership with Bally’s, CCRI students have access to cutting-edge resources and opportunities in the culinary and hospitality sectors, enhancing their readiness for high-demand careers.

The Associate in Arts in Culinary Craftsmanship will be structured as a cohort-based program, at the Newport Campus. The curriculum will include such courses as:

  • Kitchen Function Essentials – Knife skills, equipment function, food safety 
  • Culinary Storeroom Essentials – Proper food storage, chemicals (MSDS) 
  • Cooking/Production Methods – Poaching, grilling, searing, and more 
  • Food Production – European, American, and international cuisines, along with large-scale preparation techniques 
  • Internship/Practicum – Hands-on experience at local restaurants 
  • Credit for Prior Learning – Opportunities for up to six credits for students from CTE high schools

The two-year degree will enable students to pursue advanced positions, such as head line cook or potentially sous chef. Within one year, students can complete a Certificate in Culinary Essentials and be industry ready as entry-level line cooks.

The need for a culinary education program at CCRI is reinforced by findings from the college’s Building Bridges Summit and Hanover Research’s labor market analysis, both of which highlight a strong demand for skilled culinary and hospitality professionals in Rhode Island. As the state’s only community college, CCRI is uniquely positioned to rapidly develop and implement programs that are directly aligned with industry needs, ensuring that graduates are workforce ready.

“The culinary and hospitality industries are essential to Rhode Island’s economy,” added Dr. Costigan. “By investing in CCRI’s culinary program, we are ensuring that local businesses have access to a well-trained workforce and that students have the opportunity to pursue rewarding careers in a high-demand field.”

For more information about the Culinary Craftsmanship program at CCRI, please visit ccri.edu/culinary.

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Maria Meza cooking, photo by David Dadekian
chefs & restaurantscookingnews

Maria Meza of Providence’s Dolores Nominated for James Beard Foundation Best Chef: Northeast 2024 Award

by David Dadekian
written by David Dadekian

Congratulations to Maria Meza on her long overdue nomination for Best Chef: Northeast. The nomination is for one person and Maria is certainly the powerhouse and loving matriarch of a family, and a family of employees, who I’ve been fortunate to know since they opened their first restaurant 17 years ago. That second photo with young Joaquin is from around that time when we first met (I’ve got a photo with Marco where he looks like a teenager, but that’s for another post)!

I can’t say enough wonderful things here about all the Mezas or about the better than award-winning food that has come out of their restaurants—in addition to leading the country on the highest quality tequila and mezcal. Every time I produced an event or helped a fundraiser, if I asked, they said yes and Maria was there. I’m beyond happy for them, and I know there’s so much more to come.

That last photo is my view of pure joy and in thinking about it, Maria may be the single person I’ve had more shots with than anyone on Earth. 😀 You know what the secret ingredient is that has led to this Best Chef nomination and all the delicious food—love. Sounds corny, but you know it’s true.

Salud to the first family and mother of food. We love you, Maria!

Maria Meza cooking, photo by David Dadekian
Joaquin and Maria Meza, photo by David Dadekian
Handmade tortillas with guacamole, photo by David Dadekian
Maria Meza handmaking tortillas, photo by David Dadekian
Octopus on Pistachio Mole, photo by David Dadekian
The Mezas, photo by David Dadekian
Dolores with cocktail, photo by David Dadekian
Brothers Marco and Joaquin Meza, photo by David S. Dadekian
The Meza Family, photo by David Dadekian
Joaquin Meza, Maria Meza and Kimberly Gilo, photo by David Dadekian
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