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Andy Teixeira

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Chef Andy Teixeira of Newport Vineyards, photo by David S. Dadekian
chefs & restaurantsThe Show

Eat Drink RI The Show with guest Chef Andy Teixeira of Newport Vineyards, Taproot Brewing Co. and Brix

by David Dadekian June 2, 2020
written by David Dadekian

Season 1, Episode 4 of Eat Drink RI The Show, an interview series with guests from our local food & beverage community. In this episode, Eat Drink RI’s David Dadekian interviews Chef Andy Teixeira of Newport Vineyards, Taproot Brewing Company and Brix.

Please check out the entire series page or view the playlist on YouTube.

Also available as an audio-only podcast below.

https://media.blubrry.com/eatdrinkritheshow/eatdrinkri.com/wp-content/uploads/2020/05/edri_the_show_s01e04.mp3

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June 2, 2020 0 comment
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Newport Vineyards Executive Chef Andy Teixeira
chefs & restaurantsnews

News Bites: Local Hero Award at Newport Vineyards / Boat House Names New Executive Chef and GM / Newport Burger Bender 2020 Winners

by David Dadekian March 9, 2020
written by David Dadekian

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


A Hero Among Us

Executive Chef Andy Teixeira named Edible Rhody Local Hero

Newport Vineyards Executive Chef Andy Teixeira
Newport Vineyards Executive Chef Andy Teixeira

Newport Vineyards is pleased to announce that Executive Chef Andy Teixeira has been honored with Edible Rhody’s 2020 Local Hero Award. Each autumn since 2007, readers of award-winning Edible Rhody magazine have been invited to vote for their Local Heroes, as a way to honor the people who bring us our local food and drink. Readers vote for the chefs who feed us; the food artisans who create delicious local food products; the beverage artisans who craft unique beers, wines and spirits, the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Chef Andy won in their Chef/Restaurant category. 

“Local is who we are, it’s just what we do here at Newport Vineyards,” says Executive Chef Andy Teixeria. “The relationship with my farmers and all the work they put into the food is where it starts for us. We are constantly texting updates of produce, products, or just making each other smile; it’s a friendship really.”

“Operating three kitchens with a fully farm to table scratch culinary program, with such positivity and creativity is no small feat. Chef Andy is a hero amongst the Newport Vineyards family and we are thrilled that Edible Rhody readers have recognized that very deserving title as well,” John Nunes, Newport Vineyards Owner.


The Boat House Names Marissa Lo as Executive Chef and Louis Capodilupo as General Manager 

Boat House Executive Chef Marisa Lo
Boat House Executive Chef Marisa Lo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Marissa Lo as executive chef. Chef Lo, a graduate of Johnson & Wales University and a Cranston resident, brings more than a decade of expertise working with local seafood to the restaurant.  

Chef Lo will lead the culinary direction of the seaside restaurant working alongside Director of Restaurants, Karsten Hart, to create inspired menus featuring coastal New England’s natural abundance of fresh seafood and local meats and produce. Prior to joining Boat House, Chef Lo spent the last nine years honing her skills as a chef and culinary leader at Legal Seafoods in Boston and at Legal C Bar in Dedham.

“We are so pleased to add Chef Lo to Newport Restaurant Group’s outstanding team of talented chefs,” said Karsten Hart, Director of Restaurants. “Since joining the Boat House team in November, she has made a noticeable impact on our kitchen culture and quality of our cuisine. I look forward to working with her to further elevate our guest experience.”

Boat House General Manager Lou Capodilupo
Boat House General Manager Lou Capodilupo

The Boat House, located at 227 Schooner Drive in North Tiverton, RI, is pleased to name Louis Capodilupo as general manager. Capodilupo, a graduate of Johnson & Wales University and a Rumford resident, brings more than 12 years of restaurant management to his new position.

“We are so pleased to promote Lou to general manager at the Boat House,” said Casey Riley, Chief Operating Officer, Newport Restaurant Group. “Since joining our team in 2018, he has proven to be a leader at one of our busiest restaurants in Newport and has risen to the challenge of elevating our guest experience in Tiverton.”

Capodilupo joined Newport Restaurant Group in 2018 as assistant general manager at The Mooring in Newport where he proved his leadership skills and deep commitment to hospitality at the busy waterfront restaurant. Prior to joining the company, Lou held management positions in many regional restaurants including Not Your Average Joe’s in Watertown, Norwell and Needham, MA; Bertucci in Wellesley, MA; and at Tavern in The Square in Burlington, MA.


Drumroll Please: Announcing the Winners of Newport Burger Bender 2020

A “traditional” burger and vegan burger take top honors while regional media pick their favorites and other top vote-getters earn savory superlatives.

Newport Burger Bender 2020
Newport Burger Bender 2020

The competition in this year’s Newport Burger Bender was stiff with a record-breaking 40 burgers representing 29 restaurants. But alas, the 10 days of tantalizing temptations have come to an end.

The Grill at Forty 1° North walks away with the award for the most votes in this year’s newly introduced non-beef burger category. “The Grill Vegan Burger” was comprised of a house-made chickpea, quinoa and roasted vegetable patty topped with marinated grilled red onion and vegan aioli, all served on a sea salt-dusted caraway roll.

Defending champion LaForge Casino Restaurant reigns supreme once again in the beef burger category for “The Wilbur,” an homage to Zuckerman’s famous pig from the children’s novel, “Charlotte’s Web.” The ½ Ib. special brisket-chuck-short rib blend burger was topped with Applewood smoked thick-cut bacon, Crown Royal Bourbon maple-braised pork belly, spicy Louisiana BBQ, apple cider-dijon spread, baby arugula, smoked gouda, aged white cheddar cheese, tomatoes and house made spicy pickles all served on a brioche roll.

Ten more burgers captured both hearts and palates alike. Local/regional media set out on a quest for the best while other top vote-getters have been recognized for their outstanding performance. 

Editor’s Picks:

Jamie Coelho, associate editor at Rhode Island Monthly and author of The Dish: “I loved all of the burgers I tried, from the buffalo chicken mac-and-cheese-croquette-topped burger at Newport Marriott’s Skiff Bar to Stoneacre’s simple burger that is a prime example of what a burger should be, but my very favorite burger of all was from Mission. I like that Mission put a twist on the traditional burger by adding some heat from jalapenos and pepper jack cheese, smokiness from roasted poblano peppers and bacon, and sweetness from dill pickles. Every bite was a combo of spicy, smoky, and sweet flavors with a mouthful of perfectly cooked, medium-rare, responsibly sourced beef patty. The sourdough bread, sliced in half, also held the whole thing together well so it didn’t become a goopy mess in my lap.”

Rachael Thatcher, food writer and digital producer at The Newport Daily News: “I have to go with the Homer Burger from Brix. While it was over the top and outrageous, that’s exactly what won me over. Every ingredient was well thought out and made in house, and the attention to detail when it came to each individual element made for the perfect end result. Not to mention it was simply fun to eat. When it comes to the Burger Bender, I feel like you have to go big or go home, and Chef Andy Texiera went big with this one.”

Wendy Logan, Newport This Week: “I’d have to say that Forty 1° North’s The Grill Vegan Burger was my favorite. It so beautifully represented the category, bursting with fresh bits of veggies but substantive via the red lentils, chickpeas and steel cut oats. It was seasoned to perfection and contrasted beautifully with the pickled salad side. Total texture-flavor bomb.”

Ryan Belmore, Publisher and Editor, What’s Up Newp & What’s Up Rhode Island and crew: “Surf Club’s California Burger wasn’t the biggest or boldest and it didn’t reinvent the wheel, however it was well-executed, nostalgic and simply put, wonderfully delicious! Among three of us from What’s Up Newp checking out burgers over the last 10 days, that was by far our favorite collectively.”

Class of 2020 Superlatives: 

  • Best on Four Wheels: Neapolitan Burger, Amano Pizza + Gelato (food truck)
  • Most Instagramable: The Homer Burger, Brix Restaurant at Newport Vineyards
  • Best Burger with a View: French Onion Burger, The Dining Room at Castle Hill Inn
  • Most Napkins Needed: Crispy Pancetta Burger, Jo’s American Bistro
  • Most Likely to Skip School: Ferris “Burger’s” Day Off, Saltwater at the Newport Harbor Hotel
  • Tallest Burger: Buffalo Chicken Mac and Cheese Burger, Skiff Bar at the Newport Marriott
  • Cutest Couple: Salmon Sliders, Scales & Shells
March 9, 2020 0 comment
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2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

Expired Eat Drink RI Festival 2019 Grand Tasting

by David Dadekian April 19, 2019
written by David Dadekian
  •  April 27, 2019
     12:00 pm - 4:00 pm
We're sorry, but all tickets sales have ended because the event is expired.

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

The Eat Drink RI Festival Grand Tasting features samplings of over fifty locally produced beer, wine & spirits, as well as an abundance of local food artisans in the Rotunda & Ballroom of the Rhode Island Convention Center.

During the Tasting there will be all-new local food & drink presentations and this year we’re going for maximum interactivity with our presentation areas set in-the-round for attendees to enjoy.

Rotunda Lobby Presentations:

  • 1 p.m. Nicks on Broadway’s Chef Derek Wagner on Seafood
  • 3 p.m. Renaissance Providence Downtown Hotel’s Chef Rebecca Lentrichia and Blackbird Farm’s Ann Marie Bouthillette on Meatballs

Ballroom Presentations:

  • 12:30 p.m. Newport Vineyards’s Executive Chef Andy Teixeira on Ricotta
  • 1:30 p.m. Great Northern BBQ Co.’s Chef Jimmy James Caruso on BBQ
  • 2:30 p.m. Basta and Bettola’s Chef Antonio Franco on Prosciutto

For the full list of Grand Tasting tables and participants, please see the Exhibitors page (continually updated).

Grand Tasting tickets are $75 and includes all food and beverage samplings offered and Local Food & Drink Presentations

2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography2018 Eat Drink RI Festival Grand Tasting, photo by Brad Smith Photography

2018 Eat Drink RI Festival Grand Tasting, photos by Brad Smith Photography
April 19, 2019 0 comment
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Revival Brewing Company Pinky Swear
chefs & restaurantsnewswine & drinks

News Bites: Celebrity Chefs Fundraise for RI Community Food Bank / Revival Brewing Company Wins Silver Medal / Sons of Liberty Beer & Spirits Co. Wins 100th Award

by David Dadekian May 9, 2019
written by David Dadekian

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



Celebrity Chefs Raise $195,000 For RI Food Bank / Jacques Pépin Collaboration

Chefs joined Jacques Pépin at Newport Vineyards for a reception to raise money for culinary job training programs. 

Rhode Island Community Food Bank
Rhode Island Community Food Bank

On Thursday, June 7, the Rhode Island Community Food Bank and the Jacques Pépin  Foundation joined together for a special event that raised more than $195,000 to provide culinary job training opportunities for unemployed and underemployed adults. These funds will support initiatives like the Food Bank’s Community Kitchen program, now in its twentieth year.

“We are so thrilled with the success of our first collaboration together,” said Andrew Schiff, CEO of the Rhode Island Community Food Bank. “Both the Food Bank and the Jacques Pépin Foundation are committed to transforming lives through community education and these funds will be put to use to expand that vision.”

Over the past year, the Jacques Pépin Foundation and the Community Kitchen program at the Rhode Island Community Food Bank have come together over their shared mission to educate and prepare the next generation of chefs for careers in the culinary field. Training programs also help lift participants out of poverty so they can support themselves and their families over the long-term.

Rollie Wesen, co-founder & COO of the Jacques Pépin Foundation, explains how this collaboration formed after he visited Community Kitchen and saw our students and their teachers in action:

“I was so moved by the incredible work that Chef Heather and Chef Ron were doing. It was so exciting to see these students that were really at the edge of hope find their confidence and a pathway back into the workforce.” 

To launch this collaboration, the Food Bank hosted Savor, an event with Jacques Pépin at Newport Vineyards in Middletown, RI.  The fundraiser with Jacques Pépin and special guest Sara Moulton, featured world-class wine pairings and a multi-course feast with plates prepared by:

  • Matthew MacCartney from Jamestown FISH
  • Rick Moonen from RM Seafood at Mandalay Bay
  • Jeremy Sewall from Island Creek Oysters
  • Champe Speidel from Persimmon
  • Andy Teixeira from Newport Vineyards (Host Chef)
  • Ming Tsai from Cooking with Ming
  • James Wayman from Mystic Oyster Club
  • Baking and Pastry Arts Faculty of Johnson & Wales University: Jaime Schick, Thao Rich and Maura Metheny

Other celebrity chefs in attendance included Rick Bayless, Michel Nischan, Claudine Pépin  and Rollie Wesen. Live music was performed by the Pat McGee Band.

Guests were treated to a live auction with prizes including dinner with Jacques Pépin , a “Best Cuisine at Sea” cruise and a day on the set of “Simply Ming” with Ming Tsai.

Community Kitchen graduate Khadijah Muhammad-Kebe spoke about the impact of the program on her life:

“This became my first step in a direction that would eventually change my life. I learned not only how to work in the kitchen but life skills that helped me love and value myself in ways that I never could have imagined.” 

The event raised $195,000 to support culinary job training programs that will prepare future chefs like Khadijah. The successful evening was made possible thanks to the generous sponsorship of:

  • Oceania Cruises
  • Atria Senior Living
  • Butchertown Grocery
  • U.S. Trust
  • Bank of America
  • Collette

Revival Brewery takes home a silver medal at the World Beer Championships

Revival Brewing Company Pinky Swear
Revival Brewing Company Pinky Swear

Revival Brewing’s Berliner Weisse, Pinky Swear, was recently awarded the silver medal in the Best Sour Ale and Best Fruit Beer category at the World Beer Championships from Tastings.com. Pinky Swear combines kettle souring with tons of fresh raspberries and blueberries to the tale end of fermentation to create a refreshing and tart drink of delightfulness at only 3.7% ABV and 8 IBUs.

“I couldn’t be prouder of this team. It’s great to see our hard work and dedication be rewarded like this. Awards are awesome, and we’ll continue to brew great tasting craft beers that our customers love,” said Sean Larkin, owner and Brewmaster of Revival Brewing.

Cans of Pinky Swear are available from their Cranston brewery and in limited amounts at package stores throughout Rhode Island. It’s also currently on nitro draft in Revival’s tasting room.

The following are the highlights from what the judges had to say about Pinky Swear.

“Cloudy red oak color. Aromas and flavors of raspberry Greek yogurt, pickled melon rind, boiled potato and cabbage, and bubblegum dust with a supple, tangy, effervescent, dry-yet-fruity light-to-medium body and a silky, engaging, medium-long buttered potato bread toast with lemon zest, berry skins, wheat wafer, and mineral water finish. A very pure, clean, and precise Berliner Weisse that has a perfectly approachable style.”


Sons of Liberty Beer & Spirits Co. Earns 100th Award with Best American Whiskey at International Whisky Competition

The Rhode Island Distillery’s Uprising Single Malt Pedro Ximénez Finish Won 1st Place in Three Categories

International Whisky Competition
International Whisky Competition

Sons of Liberty’s Limited Edition Uprising Single Malt – Pedro Ximénez Finish was rated 93.6 points at the 2018 International Whisky Competition held in Las Vegas earlier this month. With 93.6 points, Uprising PX took 1st place honors for Best American Whiskey, Best American Single Malt Whiskey and Best Small Batch Whiskey. It was the highest rated American Whiskey in the competition regardless of age or category. Their Battle Cry Single Malt Sauternes Finish took 3rd place in the American Single Malt category with 92.1 points. These medals now put Sons of Liberty into triple digits with their 100th award since the company launched in December 2011.

“We’re ecstatic to say the least,” Mike Reppucci, Sons of Liberty founder, said of the results. “We strive to bottle the highest quality products possible and are always finding ways to improve them, but to rank as high as we did against some huge names is unbelievable.”

Uprising PX’s 93.6 points put Sons of Liberty above some well-known, high quality whiskies such as Eagle Rare’s 10 Year Old, The Glenlivet 18 Year Old, Woodford Reserve’s Distiller’s Select, Dewar’s 15 Year Old The Monarch, Chivas Regal’s 18 Year Old and many more.

“Sons of Liberty is among those pioneers changing the way we see American whiskey and realize it’s not only about Bourbon.” says Sylvain Allard, Managing Partner at the International Whisky Competition. No question that Sons of Liberty is setting the bar very high for the American craft whiskey movement.”   

Sons of Liberty has been taking home medals and earning recognition since 2012 and has now eclipsed the 100-mark. “We’ve been blessed,” said Reppucci. “Our team loves what they do, and they work extremely hard every day. We are honored to be a part of this exciting industry and grateful to be able to share what we do with everyone else.”

Sons of Liberty’s world-class spirits can be sampled in their 6,000 square foot tasting room in South Kingstown, Rhode Island.

Full results from the 2018 International Whisky Competition can be found here: https://www.whiskycompetition.com/2018-results/

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