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Wright's Farm Restaurant's 50th Anniversary
chefs & restaurantsnews

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 50th anniversary

Wright's Farm Restaurant's 50th Anniversary

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, is celebrating its 50th 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 3rd 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 100th 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
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Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
chefs & restaurantsnewswine & drinks

News Bites: Sons of Liberty Beer & Spirits Co. Loyal 9 Cocktails / Lark Opens 3rd Newport Hotel / Evelyn’s Drive In Turns 50

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.



Loyal 9 Cocktails Raises the Bar with 9% Alcohol Canned Cocktails

Sons of Liberty’s Loyal 9 Cocktail Line is Disrupting the Ready-To-Drink Category and is Set to be the Hit of the Summer

Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade

Loyal 9 Cocktails, produced in Rhode Island by Sons of Liberty Beer & Spirits Co., are vodka-based craft cocktails canned at 9% alcohol by volume. The three core flavors – Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade are all gluten-free and produced with real fruit. First introduced in March of 2018, Loyal 9 Cocktails saw monumental success its first year and now boasts a fresh new look, new flavors and greater distribution.

The Ready-To-Drink (RTD) category has been on an upward trend in recent years, most notably with the influx of many spiked seltzer brands. Loyal 9 Cocktails, however, differ from most of the popular RTDs in the market. “All of our cocktails are being packaged at 9% alcohol. You’re really getting a drink and a half per can,” said Mike Reppucci, President of Loyal 9 Cocktails. “Most seltzers, hard lemonades and teas are at 5% abv. We want to give our customers way more bang for their buck.”

If you’re worried about them tasting too strong or too sweet, don’t be. The team at Loyal 9 Cocktails uses all real fruit and zero artificial flavors. “We’re literally peeling thousands of lemons for these cocktails,” said head distiller Chris Guillette. “It definitely makes a difference. We focused on making them balanced, extremely refreshing and very drinkable.”

The Rhode Island based cocktails land in the middle of the spectrum for the RTD category. “You have the light and fizzy seltzers on one end, then the sugary hard lemonades and teas on the other end,” Mike explained. “Our cocktails are loaded with refreshing flavors, not bubbles, and you don’t feel like your teeth are coated in sugar afterwards. And the cherry on top…they’re 9% alcohol.” 

The sleek, 12-ounce cans are sold in 4-packs for $11.99. They can be purchased at liquor stores throughout Rhode Island, Connecticut and Massachusetts or at Sons of Liberty’s tasting room in South Kingstown, Rhode Island. Distribution plans for Maine and New Hampshire are in the works. Customers can use the product locator on their website to find the closest availability: https://www.loyal9cocktails.com/find-cans.


Lark Hotels Opens Third Newport Property, The Cliffside Inn

Preserved Features Meet Modern Design in this Enchanting Victorian Destination

Cliffside Inn, photo credit: Read McKendree
Cliffside Inn, photo credit: Read McKendree

Lark Hotels, the boutique hotel company with more than 20 properties in New England and beyond, will open the doors to its third Newport, Rhode Island property, The Cliffside Inn, on May 1st. Originally a 1876 Victorian manor that housed former Maryland Governor Thomas Swann and artist Beatrice Turner, The Cliffside Inn’s interior melds historic elements with modern touches. The year-round hotel is just steps from Newport’s scenic Cliff Walk, renowned coastline, and ornate mansions. In addition to The Cliffside Inn, Lark Hotels operates sister Newport properties The Attwater and Gilded.

The Cliffside Inn’s many preserved historical elements harken back to the home’s former identity as “Swann Villa,” so named by former Governor Swann, who first built the stately property as a residence. Redesigned in 2019 by Boston-based Rachel Reider Interiors, a rich palette of jewel tones, rich textures, and eclectic patterns pair old with new and traditional with bold to a charming effect. The quirky, eccentric spirit of artist Turner, who lived onsite for more than 40 years, is also captured in The Cliffside’s design.

The newly updated Cliffside Inn features traditional motifs mixed with modern touches to blend the property’s historic charm with contemporary style and amenities. Reider created a sophisticated design aesthetic that hints at Turner’s eclectic and mysterious persona while keeping with the time period. Dark details and a deep color scheme were inspired by Turner’s unusual choice to paint the home black during her residence there in an effort to deter onlookers. Original early 20th century furnishings range from four-post beds to armoires and ornate side tables, while modern touches give the hotel a contemporary feel of its own. Deep green, blue, and eggplant hues contrast the property’s gold accents and appeal to both history buffs and modern travelers.

“To me, Newport represents the essence of year-round New England travel,“ said Rob Blood, CEO of Lark Hotels. “We’ve celebrated its nautical history and the star-studded Gilded Age at our first two Newport properties, and with Cliffside, we really wanted to embrace this iconic building’s historic roots and prime location To me, this thoughtful redesign communicates the best of Newport – both old and new.”

Each of The Cliffside Inn’s 16 guest rooms and cottages feature unique designs, furnishings, and amenities. All rooms offer whirlpool tubs and/or spa showers, gas fireplaces, and unique architectural details original to the building. Rooms range from the petite, 210-square-foot Swann Room inspired by the property’s former persona as “Swann Villa,” to the 675-square-foot signature Cliff Suite where king and twin beds allow for three guests, while a private entrance and semi-private deck and seating area provide a peaceful, quiet getaway. Rates at The Cliffside Inn range from $180 to $650 for double occupancy depending on room type and time of stay.

From gourmet breakfast to plush beds, fine linens, and fireplaces in every room, The Cliffside Inn provides all the luxurious amenities desired from a large hotel in a personalized, boutique setting. Amenities include a gas fireplace in every room, small plates breakfast included with each stay, evening turndown service, wrap-around front porch, outdoor fire pit, onsite library and more.


Evelyn’s Drive In: 50 Years of Serving Summer Fun

Evelyn's Drive In
Evelyn’s Drive In

Evelyn’s Drive In (http://www.evelynsdrivein.com), founded in the “summer of ’69,” is marking its 50th year as Rhode Island’s first stop for delicious summer fun with nightly food specials and the same dedication to community and good cheer that has made the restaurant a landmark on the East Bay.

“We’re excited to be open for the 2019 season and sharing this amazing milestone with our loyal customers and newcomers alike,” says Jane Bitto, who owns Evelyn’s along with her husband, Dom. “Evelyn’s is all about family and good times, and we look forward to celebrating with old friends and new.”

To make its anniversary year even more special, Evelyn’s is offering great midweek deals that include $10.99 fish and chips on Mondays, $10 fish tacos on Tuesdays, $10 cheeseburgers and fries on Wednesdays, and $6 chowder and clam cakes Mondays through Thursdays.

Famous for fresh seafood, including Rhode Island clear clam chowder, fish and chips, lobster rolls, and its unique lobster chow mein, Evelyn’s was opened in 1969 by Evelyn DuPont, who began with a simple menu and takeout service catering to families heading to the beach. 

As business grew, the original clam shack was expanded by moving a building from further down Main Road in Tiverton and attaching it to create a dining room. (Today’s visitors can still see the original address on a sign hanging on the building.)

Working at the restaurant seven days a week, Evelyn built a strong following thanks to her fresh, affordably priced, and meticulously prepared food. (“If you’re in a hurry, you’re in the wrong place,” another sign once read.) 

After nearly 18 years, however, Evelyn was ready to move on and put her namesake restaurant up for sale. The Bittos showed up at just the right time. “We took a wrong turn and stopped for lunch, and heard the owner say the restaurant was for sale,” Jane remembers. Evelyn gave the Bittos her recipes and helped them take over the operation in 1987. 

Over the decades, Evelyn’s has survived a fire and changing dining habits by staying true to quality ingredients and classic recipes while adding new menu items like fish tacos and an expansive drink menu, a waterfront patio and dock, and — after a devastating fire in 2005 — an expanded dining room.

What hasn’t changed, however, is the Bittos’ commitment to the community and the family like atmosphere at Evelyn’s, where generations of East Bay residents have grown up with the restaurant’s food or working at summer jobs in the kitchen, dining room, and takeout window. 

Evelyn’s also hosts a series of Singing Out Against Hunger concerts on Friday nights to raise money for charity. This summer, the free shows will take place on Aug 9. and Sept. 6; both shows will be from 5 p.m. to 9 p.m., performers to be announced.

May 9, 2019 0 comment
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Photo courtesy of by CHLOE.
chefs & restaurantsfarmsnewswine & drinks

News Bites: 2018 LASA Grant Applications Open / George’s of Galilee 70th Anniversary / by CHLOE. Opens in Providence

by David Dadekian January 11, 2018
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 Application is Open for the LASA Grants Program 2018

Rhode Island Department of Environmental ManagementThe Rhode Island Department of Environmental Management, Division of Agriculture is accepting grant applications for the Local Agriculture and Seafood Act Grants Program. The goal of the program, which was established by the Local Agriculture and Seafood Act (LASA) of 2012, is to support the growth, development, and marketing of local food and seafood in Rhode Island. It is made possible by $100,000 in funding from the State of Rhode Island, and an additional $130,000 in matching funds from the Henry P. Kendall Foundation, the van Beuren Charitable Foundation, and the Rhode Island Foundation. This unique and unprecedented public-private partnership will provide grants intended to directly benefit and strengthen the local food system in Rhode Island.

More details and links to the application guidelines and instructions can be found on the Rhode Island Food Policy Council site.


George’s of Galilee turns back pricing to 1948!

While celebrating our 70th year in business!

George’s of Galilee has been owned and operated by the Durfee family for 70 continuous years, more than any other restaurant in the area!. In honor of this milestone, we will be offering 1948 prices on all the original menu items from 1948 for the ENTIRE month of January! A cup of chowder for $.25? YES! Its TRUE!

Norman Durfee, after graduating from URI in the 1940’s and working as a Cushman Bakery salesperson, was convinced by his wife Edna that he should buy a local shack called “George’s Lunch” because he used to spend so much time there when he stopped in to deliver baked goods. Over the years, sons E Richard and Wayne Durfee had grown the business significantly. And now grandson Kevin operates George’s with the same recipes and philosophy.

George’s has weathered the ups and downs of the economy as well as countless hurricanes and Nor’easters to emerge as one of the largest waterfront seafood restaurants in Rhode Island.

OVER THE 70 YEARS, we are proud to have helped put Rhode Island on the map for its culinary quirkiness with our signature items such as our clam cakes, our clear broth clam chowder which is now a category of its own, Rhode Island Clam Chowder, fried clams, fish n chips, lobster rolls, and more.

GEORGE’S is open all year long, daily at 11 am. In addition to the historical signature items, TODAY, GEORGE’S offer dishes like our popular seafood pot pie, fish tacos, grilled bourbon glazed salmon, pan-seared sea scallops, slow-roasted prime rib and daily boat to plate specials.

We have become the place to go for local fish straight off the docks. We strive to work with our local fishing fleet, bringing in local fish that are hard to find on plates at most other seafood restaurants such as scup, tautog, dogfish, monkfish, sea robin, and mahi which they have been catching right off Block Island.

GEORGE’S recently won Best Calamari at the RI Calamari Festival in September 2017 for the second year in a row with our signature Hurricane Calamari dish.

Come visit us this winter, as we celebrate our 70th year, sit by our fireplace, enjoy a hot spike beverage and 1948 prices!!. George’s of Galilee,— Eat Fish! Love Life!


Fast Casual, Plant-Based Dining Sensation By Chloe. Opens Its First Location In Rhode Island, At 223 Thayer Street In Providence, Thursday, January 18, 2018

Photo courtesy of by CHLOE.

Photo courtesy of by CHLOE.

by CHLOE., a trendsetting plant-based, fast casual restaurant that has achieved a cult following in New York City, Los Angeles, and most recently, Boston, opens its first location in Rhode Island at 223 Thayer Street in Providence on Thursday, January 18, 2018. With creative, delicious recipes made fresh and in-house daily from whole ingredients, by CHLOE.’s menu will change any misconceptions of vegan fare, and in perfect harmony with New Year’s health resolutions, offers guilt free dining. www.eatbychloe.com

“With its New England charm, growing food scene, and thriving student and artist population, Providence was really a perfect match for by CHLOE. To open our doors on iconic Thayer Street, a quick trip from every major school and university in the area, was a dream. We cannot wait to meet our new customers,” says Samantha Wasser, the brand’s Founder.

by CHLOE. sought out a choice Providence location – a charming white brick building on the corner of Thayer Street, surrounded by idyllic Providence architecture and shops. The 2,500 square foot space seats 50. Founder Samantha Wasser’s creative vision for by CHLOE. was brought to life with a bright and airy style, colorful textiles, and a neutral palette boasting pops of color.  Its uber famous (check instagram) hanging swing chairs are enhanced by a vibrant tie-dye fabric unique to the Providence location. Diners will take note of funky, eye-fetching wallpapers – one gives a nod to Providence’s bustling collegiate culture with a book pattern; the other, a colorful 90s-inspired squiggle pattern. Other notable décor details include reclaimed wood and hand-painted tiles, banquette seating, a zinc and wood slatted communal table, and blue and white Moroccan tabletops.

The expansive menu offers health-inspired items across categories of Beverages, Grab + Go, Salads, Burgers + Sandwiches, Fries + Sides, Pasta, freshly-baked Sweets, and Chill by CHLOE., the brand’s line of ice cream. Each and every menu item is entirely free of meat, dairy, and egg products, as well as of saturated animal fat, added preservatives, and artificial flavors.

Diners will also gravitate towards such popular by CHLOE. signature dishes as:

  • The Guac Burger, made from black beans, quinoa, and sweet potato, and topped with crisp tortilla sticks, corn salsa, chipotle aioli, and a generous scoop of guacamole
  • Quinoa Taco salad with spicy seitan chorizo, black beans, sweet corn, avocado, tomato, tortilla strips, crema, and agave lime vinaigrette
  • Pesto Meatball with Portobello mushroom and veggie based Italian meatballs, marinara, sweet peppers, basil pesto, cashew mozzarella, and almond parmesan
  • Mac N’ Cheese with sweet potato cashew cheese sauce, shitake bacon, and almond parmesan
  • Whiskey BBQ with smoky Portobello mushrooms and seitan, sautéed kale, onion marmalade, grilled pineapple, and bourbon BBQ served on a potato bun

For customers on the run, by CHLOE.’s full Grab + Go selection will be available with items like Matcha Kelp Noodles with PANATEA Matcha, kelp noodles, cashew cream sauce, almond parmesan, and scallion, Raw Vanilla Bean Chia Pudding with chia seeds, Madagascar vanilla bean, raw almond, cashew milk, and raw agave nectar, and Nicoise Salad with chopped romaine, chickpea tuna, grape tomatoes, green beans, red potatoes, Kalmata olives, and red vinaigrette.

The freshly-baked Sweets are not to be missed, with offerings ranging from Chlostess Cupcakesand Old Fashioned Chocolate Chip Cookies to Matcha Blueberry Muffins and Banana Bread. The full line of Chill by CHLOE.’s dairy-free ice cream will be offered with flavors like Raspberry + Cream, Salted Peanut Butter, Kale Cookies + Cream, Ube Smores, Chocolate Chocolate, andCoffee by CHLOE.

Alongside fresh pressed juices and smoothies, by CHLOE. will serve beer and wine. Speaking to canine customers, there are vegan Pupcakes and Dog Bones available for purchase in store.

Brunch will be offered on weekends, from 10am to 4pm, offering crave-able renditions of favorites like Mom’s Cinnamon Roll, Quinoa Hash Browns, and The Early Bird with scrambled organic tofu and vegan maple sausage.

by CHLOE Providence is located at 223 Thayer Street Providence, Rhode Island 02906. It will be open seven days a week; 11am to 10pm Monday through Friday and 10am – 10pm on Saturday and Sunday. Visit by CHLOE. online at www.eatbychloe.com, and on Facebook/Twitter/Instagram/Pinterest/Snapchat at @eatbychloe.

January 11, 2018 0 comment
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chefs & restaurantsnews

News Bites: The Sunnyside Daytime Dining in Yankee magazine, Mill’s Tavern Turns Ten and Save Chocolateville at AAA

by David Dadekian March 28, 2012
written by David Dadekian

The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The March/April 2012 issue of Yankee magazine features “New England’s Best Breakfasts” with one restaurant from each of the six New England states being chosen for the story. Yankee‘s favorite in Rhode Island is The Sunnyside Daytime Dining in Warren. Jocelyn Ruggiero wrote about her experience at Chef Joe Simone’s beautiful breakfast-and-lunch gem calling it “more elegant than most” and describing Simone as “behind the counter, smiling and chatting with customers as he works.” The article features Simone’s recipe for his Dutch Baby with Ham & Cheese. Find it in stores now or read the digital version online. Congratulations to Chef Simone and his staff on being selected. The Sunnyside Daytime Dining is at 267 Water St. in Warren. Their hours are listed on their site.

Mill’s Tavern

Mill’s Tavern released the following news about their tenth anniversary this year:

Celebrating a decade of acclaimed fine dining, Mill’s Tavern is honoring its 10-year milestone with a Spring Anniversary menu featuring signature and favorite dishes from over years. “We are excited to re-introduce these Mill’s Tavern classics which represent our time-honored tradition in culinary excellence,” said Executive Chef Edward Bolus. “The selected dishes focus on the culinary details and fundamental techniques emphasizing flavor, balance and our dedication to using local ingredients.”

Spring Anniversary Menu highlights include: Beef Tartare over Bulgar Wheat Salad and cornichon emulsion with a sunny-side up quail egg, “Mill’s Sandwich” Seared Hudson Valley Foie Gras with black currant buttermilk biscuit and tea braised figs, Open-Faced Braised Rabbit Ravioli with organic wild mushroom truffle cream sauce, Grilled Black Angus Short Ribs in a ruby port with Roquefort Yorkshire pudding and watercress greens. Visit their website to view the full Spring Anniversary menu, available now through June 19th. For reservations or more information, please call 401-272-3331, or visit OpenTable.com.

Eat Drink RI was invited to a Spring Anniversary tasting and recommends the Tartare dish, as well as a Kataifi Wrapped Roulade of Sole with crab, rock shrimp, marscapone, and lemon beurre blanc. Both dishes draw on Chef Bolus’s use of Middle Eastern flavors. Also, don’t miss dessert. The Pastry Chef made an excellent Lavendar-Vanilla Panna Cotta with stewed bluberries, honey sponge cake and crisp meringue.

Save Chocolateville

An update on Mike Ritz’s Cental Falls fundraising gourmet chocolate bar which was first covered on Eat Drink RI. The bar is now available for sale at these AAA locations:

  • AAA Cranston – 1035 Reservoir Ave., Cranston, RI 02910
  • AAA HeadQuarters – 110 Royal Little, Providence, RI 02904
  • AAA Warwick – 501 Centerville Rd., Warwick, RI 02886
  • AAA Hamden – 2276 Whitney Avenue, Hamden CT 06518
  • AAA Boston – 125 High St., Boston, MA 02110

The bars are still for sale at Whole Foods Market University Heights through Easter. If you’re not near any of these places to purchase the chocolate in person, you can also buy the Save Chocolateville bars online directly from chocolatier Andrew Shotts’s Garrison Confections in packs of six.

March 28, 2012 0 comment
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