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News Bites: Food Bank Launches Summer Food Drive / Summer at Newport Vineyards / Six Farmers Markets Opening in July

by David Dadekian January 2, 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.

RI Community Food Bank Launches Summer Food Drive

Rhode Island Community Food BankDuring the summer, the need for food assistance among families spikes as children lose access to the healthy, nutritious meals they normally receive at school. To help fill the gap throughout the summer months, the Food Bank is asking the community to support the Summer Food Drive.

Here’s how you can help:

  • Drop off donations of non-perishable food
  • Pick up donation boxes and posters for a food drive in your workplace or community (or download and print your own poster).
  • Get the kids involved in an activity to benefit the Food Bank
  • Make a financial donation to help end hunger in Rhode Island

First Gentleman of Rhode Island and Chair of the Summer Food Drive Andy Moffit launched the campaign along with Food Bank CEO Andrew Schiff by encouraging Rhode Islanders to join the effort and help their neighbors in need.

Get more details and a list of most-needed items»

Watch the Summer Food Drive kick-off with Andrew Schiff and Andy Moffit:


Newport Vineyards Brings the Napa Experience to Newport with Summer Events, Tours & Tastings, Live Music & Seasonally Inspired Dining

Newport Vineyards

Newport Vineyards

Newport Vineyards, an award winning winery located in beautiful Middletown, RI, has a big summer planned with tours, tastings, special events, live music and much more. Founded by brothers John & Paul Nunes in 1995, the vineyard is the largest grower of grapes in New England. The winery produces nearly 30,000 cases of estate-grown wine each year through sustainable farming methods on 75 acres of historically preserved farmland. Following a multi-million dollar renovation completed in 2015, the winery has become a culinary and wine destination offering multiple experiences including daily tours and tastings, 100% from scratch culinary programs at Brix Restaurant and The Vineyard Café, The Marketplace, seasonal live music, private events and public activities.

Each Wednesday evening through the summer, enjoy an extended evening wine tasting from 5-8pm! Hear live music from a variety of artists while you sip and savor around the welcoming fire pits. In addition to wine, beer and sangria, snacks from the kitchen are available. The vineyard also hosts a weekend music series from 1- 4pm on Saturday & Sunday afternoons. Savor the season, glass in hand! No tickets are needed and all are welcome. For more details, including the artist lineup, please visit www.newportvineyards.com/calendar-of-events.

Dine at Brix Restaurant following an afternoon at the winery or just because! Cozy up around the fire with a glass of wine. Enjoy expansive views of the vineyard and the entire winemaking operation through two walls of windows that drape the room. The culinary approach, artfully prepared by Executive Chef Andy Teixeira, starts with the basic belief that it is their responsibility to provide truth in their food. “We love the food from the minute in comes in the door, to the minute it goes into the guest’s mouth,” said Chef Teixeira. The seasonally inspired menu highlights local farms and offers something for everyone’s palate. Wednesdays are Flight Night – just $10 for a tasting of four wines or beers.

Whether you’re looking for a relaxing afternoon sipping wine and local beer with friends amid the vines, grabbing a quick breakfast or a leisurely lunch, enjoying a gourmet dinner, or hosting a private event, Newport Vineyards truly has it all. Located just 45 minutes from downtown Providence, experience summer at its finest on Aquidneck Island.

Follow Newport Vineyards on Facebook @NewportVineyards, Twitter @NewportVines, and Instagram @NewportVines. For more details, please visit www.newportvineyards.com.

Tasting RoomWinery ToursVineyard CaféBrix Restaurant
Mon – Sat
10am – 6pm
Sunday
12 – 6pm
Sun – Fri
1pm & 3pm
Saturday
hourly, 11am – 4pm
Sunday
12 – 5pm (seasonally)
Monday
closed
Tues – Thurs
11am – 4pm
Friday
11am – 5pm
Saturday
9am – 12pm
breakfast sandwiches only
11am – 5pm
full menu
Tues – Thurs
5 – 9pm
Fri & Sat
4 – 10pmClosed Sundays & Mondays, but always available for private events, day or night

Six Farmers Markets Increasing Food Access To Open In July

Farm Fresh RI Farmers Market

Farm Fresh RI Farmers Market

Farm Fresh Rhode Island is excited to announce six of their farmers markets opening in July. Located in neighborhoods at risk for health disparities, Farm Fresh RI markets focus on increasing access to fresh, local food and nutrition education.

In July, shoppers can expect to find tomatoes, corn, peppers, blueberries, melons, grapes, greens, herbs, cheese, radishes, mushrooms, carrots, bitter melons, fresh bread and so much more! It’s easy to find a farmers market in your neighborhood and shop for fresh, local fruits and vegetables all summer and well into fall. Many markets also feature live music, prepared foods & food trucks and family-friendly activities.

According to a recent study by the United States Department of Agriculture (USDA), “When comparing product prices between farmers markets and retail stores, local products are competitively priced – within a 10 percent price range – at farmers markets a majority of the time, even less expensive for some foods.  Local, certified organic products at farmers markets are almost always competitively priced when compared to prices at retail stores.” (May, 2016; source with graphic: http://blogs.usda.gov/2016/05/19/local-and-organic-food-shopping-finding-the-best-price)

Farm Fresh RI markets accept cash, credit, debit, SNAP, WIC Fruit & Vegetable checks, and Senior vouchers. And in partnership with Wholesome Wave (wholesomewave.org), Farm Fresh RI provides Bonus Bucks—an additional 40% bonus for customers using EBT—to increase access to fresh fruits and veggies for low-income individuals receiving federal Supplemental Nutrition Assistance Program (SNAP) benefits.

The following markets, managed by Farm Fresh Rhode Island, open in July.

For a full list of farmers markets in Rhode Island, visit www.farmfreshri.org.

BROAD STREET — 807 Broad St, Providence
July 1 to October 28
Saturdays, 8:00am – 11:30pm

DOWNTOWN PROVIDENCE — Kennedy Plaza
July 11 to October 31
Tuesdays, 3:00 – 6:00pm

CENTRAL FALLS — Garfield St Playground
July 5 to October 25
Wednesdays, 2:00 – 5:30pm

WEST WARWICK —Thundermist Health Center, 186 Providence St
July 6 to October 26
Thursdays, 3:00 – 6:00pm

SLATER PARK — 825 Armistice Blvd, Pawtucket
July 9 to October 29
Sundays 12:00 – 3:00pm

NEUTACONKANUT PARK — 675 Plainfield St, Providence
July 3 to October 30
Mondays, 3:00 – 6:00pm

And two other Farm Fresh RI markets are already underway!
ARMORY — Parade St at Hudson St, Providence
May 25 to October 26
Thursdays 3:30 – 7:00pm or dusk

WOONSOCKET — Thundermist Health Center, 450 Clinton St
Year-round (Moves outside July 5)
Tuesdays, 3:00 – 6:00pm

January 2, 2019 0 comment
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News Bites: Roger Williams University Eat Local Challenge / “Good and Cheap: Eat Well on $4/Day” Author Leanne Brown at RI Farmers Markets / Sage Cellars Brings Rebel Coast Wine to RI

by David Dadekian October 8, 2015
written by David Dadekian

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

RWU Celebrates Local Food Community with Annual Eat Local Challenge

Chef Cambra prepares tasty and nutritious meals today featuring fresh produce, fish and meat exclusively sourced from New England farms and vendors

RWU staff, including Chef de Cuisine Jon Cambra at right, prepare food for the Eat Local Challenge

RWU staff, including Chef de Cuisine Jon Cambra at right, prepare food for the Eat Local Challenge

Today, the University joins together to celebrate the Annual Eat Local Challenge – a day on which the campus community comes together to sample farm-fresh foods at the outdoor farmer’s market and feast on regionally authentic dishes in the dining commons, all to celebrate the importance of environmentally responsible food sourcing.

For this year’s Eat Local Challenge, Chef de Cuisine Jon Cambra will highlight Rhode Island’s best with dishes – grilled swordfish kabobs, lobster sliders, braised beef pot roast and scallop ceviche, among other menu items. The dining commons will also feature a chilled raw bar featuring littleneck clams, onset oysters and east beach blond oysters. Other specialty dishes will include seaweed salad, potato leek soup and eggplant roulades with autumn squash and goat cheese. All of the ingredients are harvesting within 150 miles of the campus.

The Eat Local Challenge is in its 11th year and was created in 1999 when Bon Appétit launched its Farm to Fork program, in which all Bon Appétit chefs have been required to source at least 20 percent of their ingredients from small, owner-operated farms within that radius.

RWU is committed to sourcing a majority of its fresh ingredients from local farms, fisherman and artisans throughout the year. From eggs to potatoes to dairy, many food items come directly from farms in Rhode Island or Southern New England including Little Rhody Farms in Foster and Rhody Fresh in Hope. Approximately 80 percent of the fresh seafood served on campus is exclusively sourced from New England waters and purchased fresh daily from The Foley Fish company in New Bedford; 90 percent of the bread on campus is made locally at Homestead Bakery in East Providence or Calise Bakery in Lincoln, among other local bakeries.

“I’ve participated in nine Eat Local Challenges, yet each menu always ends up being very different as we get inspired to raise the bar on just how local we can go,” says General Manager, James Gubata. “I’m very excited to host our farmer’s market today too.  A few of our farm-to-fork partners join us for the day and get to chat about what they harvest and create with our guests.”

Last year, in honor of the Farm to Fork program’s 15th anniversary, Bon Appétit decided to give something back, from “Fork to Farm.” The company gave away $50,000 worth of grants to local farmers, fishermen, and foodcrafters across the country to help them grow their businesses. The 10 “Fork to Farm” grant recipients were selected from 25 finalists by RWU and other guests and Bon Appétit teams on Eat Local Challenge Day 2014, with more than 26,000 people casting votes. A year later, those small grants have had a big impact for these small farms and food businesses.

On Eat Local Challenge Day, in addition to the all-local meal, the campus community will also get short updates on the projects of their two regional grant winners; they can follow links to read more on the Bon Appétit blog. Local farmers Matt Couzens of Horse Listeners Orchard will be on hand to offer samples and talk to guests about where their food comes from.

 


Cookbook Author to Visit RI Farmers Markets

Farm Fresh Rhode Island is excited to host Leanne Brown author of GOOD AND CHEAP: EAT WELL ON $4/DAY at two RI farmers markets on Thursday, October 8th.  Brown, recently named one of Forbes 30 under 30 for 2015, will be visiting the West Warwick Farmers Market and the Armory Farmers Market as part of her 2015 tour.

GOOD AND CHEAP: EAT WELL ON $4/DAY (Workman; July 14, 2015; $16.95) is a cookbook like no other, demonstrating why kitchen skill, not budget, is the key to great food. GOOD AND CHEAP is not a challenge to live on so little—it’s a resource for those who face this reality, or anyone in need of stretching a tight budget. It teaches a general strategy, and shares flexible, approachable recipes—from mains like Vegetable Jambalaya, Broiled Tilapia with Lime, and Spicy Pulled Pork, to sides and snacks like Green Chile and Cheddar Quesadillas and Broiled Eggplant Salad—even drinks and desserts, like Watermelon Smoothies and Peach Coffee Cake.

In addition to sharing tasty, nutritious recipes that maximize every ingredient and use economical cooking methods, Brown gives tips on shopping, setting up a basic pantry, mastering staples, and even repurposing last night’s dinner. One page, titled “Leftovers,” offers tips on the myriad ways to make good use of old meals, like turning almost anything into a sandwich, or putting the fixings from last night on top of toast, in a wrap, or on a pizza. Eating well on $4 a day also requires a stocked pantry reserves like garlic, canned vegetables, and dried beans can go a long way towards flavor.  GOOD AND CHEAP is more than a book of recipes. It is a book of ideas, made to prove that cooking has a powerfully positive effect.

Leanne will be at the West Warwick Farmers Market, located in the parking lot of Thundermist Health Center at 180 Providence Street, from 3:00-4:15pm.  Her visit to the West Warwick market will include a live cooking demonstration, free book giveaways and book signings.  Following her stop in West Warwick, Leanne will visit the Armory Farmers Market, located at Dexter Park in Providence, from 5-6pm.  Leanne will be joining Farm Fresh RI’s nutrition education program Healthy Foods, Healthy Families which will be featuring free samples of recipes from GOOD AND CHEAP.

These two special events are made possible by the partnership between Farm Fresh RI, Thundermist Health Center, and Neighborhood Health Plan of RI.  For more information on Leanne Brown’s tour visit http://www.leannebrown.com/events.

 


Sage Cellars Brings Rebel Coast Wine to RI

A new brand with an ultra-cool west coast vibe is introduced to the wine market in RI

Rebel Coast Sunday Sunday wine

Rebel Coast Sunday Sunday wine

Sage Cellars is proud to introduce the latest edition to their portfolio of wineries, Rebel Coast Winery. With the tagline D​istractingly Sexy, ​it’s clear that this new brand is all about having fun, but don’t be fooled, this high quality wine is uniquely crafted from different regions of California and is “made by real people, for real people”. Each bottle of Rebel Coast wine embraces the passionate, rebellious and fun feeling vibes of the west coast.

Their smooth and velvety red wine, R​eckless Love i​s a 2013 Red Blend made up of 50% Cabernet Sauvignon from the Alexander Valley in Sonoma, CA and 50% Syrah from Paso Robles, CA. Even their bottles reflect the wineries belief of a rebelicious high quality, the label is printed directly into the American made glass bottle with glow in the dark ink because, as they put it “how else can you find a bottle when the lights are off? And no one had ever done that before.”

The white blend is lovingly called Sunday Funday. Just the name makes it obvious this is a wine for everyone; this perfectly balanced blend is 90% Steel Barrel Chardonnay, 8% Sauvignon Blanc, and 2% Viognier. Every bottle has a peel off label with a ‘Sunday Funday’ to do list that will keep you laughing all day long.

Sage Cellars is thrilled that this vibrant new brand, along with its wildly entertaining, passionate and down to earth winemakers, is being brought to the Rhode Island market.

Sage Cellars is a Rhode Island based company owned and operated by trained professionals in wine and beer. Owners Anne Sage and Jesse Sgro explain: “Our passion for great craftsmanship runs deep and is born out of a life of dedicated study. Our business model is based on a simple premise: We choose to work with companies with whom we feel an equal excitement for their wines or beers and believe pairs well with the Rhode Island consumer. Our focus has been with family run vineyards, we are also a family business and understand the value in our industry. We listen closely, provide genuine and valuable support both for our quality products in our portfolio and our customers who sustain us.”

October 8, 2015 0 comment
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News Bites: Bakes for Breast Cancer October Bake Sale, Langevin Continues Focus on Food Economy, George’s of Galilee Fall Seafood Specials

by David Dadekian September 23, 2014
written by David Dadekian

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

Bakes for Breast Cancer Holds First Annual “Office Bake Sale”

Boston non-profit raises funds during Breast Cancer Awareness month one sweet at a time

Bakes for Breast Cancer, Inc., a regional non-profit organization dedicated to raising funds for breast cancer research and care, is launching its first month-long “Office Bake Sale” campaign on October 1, 2014. Participants simply bring baked goods or sweet treats to work and sell them in their office during the month of October, also known as Breast Cancer Awareness Month.

“By selling just a few cookies or cupcakes in your office, whether homemade or purchased, to your work mates and colleagues, you’ll be contributing to the cause, one sweet at a time,” said Carol Sneider, founder and President of Bakes for Breast Cancer. “Even if you have no time to bake, you can participate virtually by sharing a photo of your favorite dessert and making a donation to Bakes for Breast Cancer.”

Participants log on to www.bakesforbreastcancer.org, download the office calendar to place in the office kitchen or break room. Work mates select a day on the calendar to bring in a baked good and place a donation jar next to the baked treats. Then the participating office can take a group “selfie” and post it on their Facebook page with “#officebakesale” and challenge friends to participate during the month of October.

Since its founding in 1999, with its annual dessert campaign Boston Bakes for Breast Cancer, Bakes for Breast Cancer has been dedicated to the eradication of breast cancer. “Through partnerships with restaurants, bakeries & shops, we have raised almost $1,000,000 for breast cancer research and care. Today, we strive to expand upon our success and continue our influence by enlisting individuals and other organizations in our fight against breast cancer,” Sneider added. “By simply purchasing a dessert at one of our events you can help make a difference. Over time, these sweets continue to make a real impact and significant contributions to finding a cure.”

Breast Cancer affects one in eight women, some with a family history of breast cancer and some without one, women of all ages get breast cancer as do men. Last year over 230,000 women were diagnosed with breast cancer and almost 40,000 of those women died from this very indiscriminate disease.

With each of us as a separate ingredient, we can help raise funds to defeat breast cancer, as well as support our loved ones who have been affected by breast cancer. Please, join us in our baking. One sweet at a time, we can make a difference.

For more information on Bakes for Breast Cancer, Office Bake Sale event, or Boston Bakes for Breast Cancer, visit http://www.bakesforbreastcancer.org/. Follow us on Facebook – Bakes for Breast Cancer, @Bakes4bc on Twitter and Bakes for Breast Cancer on Pinterest.

 


Langevin Continues Focus on Food Economy with RI Food Week Follow-Up Tour

RI Food Week II Highlights Role of Agriculture in Strong Food Economy

Following up on his February RI Food Week tour, Congressman Jim Langevin (D-RI) will continue to meet with food-related business owners next week to discuss the opportunities and challenges facing Rhode Island’s food economy. This round of visits will focus on agriculture and the beverage industry, in particular.

“Tourism and hospitality are central to the overall Rhode Island economy, and our food-related businesses – from five-star restaurants to bountiful farmlands – play a major role in strengthening and further developing our state’s reputation as a world-class destination,” Langevin said. “I learned so much during my RI Food Week, and I look forward to this exciting follow-up that will highlight some of the other excellent food businesses in our state.”

Langevin believes that improving the state’s economic climate and supporting business growth is best achieved through public-private partnerships and collaboration between government, consumers and the business community. He regularly visits businesses to speak with owners about what’s working and what isn’t when it comes to doing business in Rhode Island, soliciting their ideas on how to make the state an even better place to live and work. In addition to the original RI Food Week, he launched his RI in Business (#RIinBiz) tour in August and met with 15 different businesses, including five restaurants, to discuss strategies for a more robust economy.

Follow the progress of RI Food Week II on Twitter and Instagram using the hashtag #RIFoodWeek and check Congressman Langevin’s blog for updates from each visit.

EVENT: Congressman Jim Langevin’s RI Food Week II

DATE: MONDAY, SEPTEMBER 22

  • WHAT: Visit to the East Greenwich Farmer’s Market
    WHEN: 3:30 p.m.
    WHERE: Academy Field
    Church and Rector Streets, East Greenwich

DATE: TUESDAY, SEPTEMBER 23

  • WHAT: Tour of Pat’s Pastured
    WHEN: 11 a.m.
    WHERE: 830 South Road, East Greenwich

DATE: WEDNESDAY, SEPTEMBER 24

  • WHAT: Visit to Kennedy Plaza Food Trucks
    WHEN: 12 p.m.
    WHERE: 2 Kennedy Plaza, Providence

DATE: THURSDAY, SEPTEMBER 25

  • WHAT: Visit to Armory Farmer’s Market
    WHEN: 6 p.m.
    WHERE: Parade and Hudson Streets, Providence

DATE: FRIDAY, SEPTEMBER 26

  • WHAT: Visit to the Goddard Park Farmer’s Market
    WHEN: 10 a.m.
    WHERE: 345 Ives Road, Warwick
  • WHAT: Tour of Nickle Creek Vineyard
    WHEN: 12 p.m.
    WHERE: 12 King Road, Foster
  • WHAT: Tour of Mulberry Vineyards
    WHEN: 1:30 p.m.
    WHERE: 95 Pound Road, Chepachet

DATE: SATURDAY, SEPTEMBER 27

  • WHAT: Visit to Scituate Farmer’s Market
    WHEN: 11:15 a.m.
    WHERE: West Greenville Road and Silk Lane, North Scituate

DATE: WEDNESDAY, OCTOBER 1

  • WHAT: Visit to Exeter Library Farmer’s Market
    WHEN: 4:30 p.m.
    WHERE: 773 Ten Rod Road, Exeter

DATE: THURSDAY, OCTOBER 2

  • WHAT: Visit to Westerly-Pawcatuck Farmer’s Market
    WHEN: 11 a.m.
    WHERE: 85 Main Street, Westerly
  • WHAT: Tour of Pelloni Farm
    WHEN: 12:30 p.m.
    WHERE: 56 Ashaway Road, Ashaway
  • WHAT: Tour of Whaler’s Brewing Company
    WHEN: 2 p.m.
    WHERE: 1070 Kingstown Road, South Kingstown

 


George’s of Galilee Presents Seafood Specials for Fall

RI Landmark Restaurant Offering Weekday Deals during Off-Season

George’s of Galilee, located at 250 Sand Hill Cove Road, Port of Galilee, RI, is welcoming fall with a variety of dining specials available throughout the week. For more information, please call 401-783-2306 or visit www.georgesofgalilee.com.

“Just because summer has come to an end doesn’t mean waterfront dining has to,” said Kevin Durfee, owner, George’s of Galilee. “We look forward to autumn with new fall deals, with the same beautiful view of Block Island Sound we’ve enjoyed all summer.”
Beginning Tuesday, October 7th, George’s will offer the following specials throughout the fall and winter:

    • Monday: Wine Specials
      Half price bottles of wine with purchase of entrées
    • Tuesday: Buck-A-Shuck
      Local oysters and clams will be available for $1.00 per piece all day, while supplies last.
    • Wednesday: $15 Entrees
      Excluding lobster dishes
    • Thursday: Kids Eat Free
      Kids under 12 years of age eat free from kid menu with parent’s purchase of entrée item
    • Friday: Fish Fest
      An all-you-can-eat dining experience where you have the opportunity to taste some of the restaurant’s signature dishes, including Clam Cakes, Chowder, and Fish & Chips, for just $14.99 and Roasted Cod or Baked Stuffed Flounder for $16.99.
September 23, 2014 0 comment
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