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barbecue

InactiveWinter Whiskey & Beer Barbecue

by David Dadekian January 19, 2017

Winter Whiskey & Beer Barbecue

Cabin fever got you down? Eat Drink RI is thrilled to present a taste of summer at the Winter Whiskey & Beer Barbecue with Sons of Liberty Beer & Spirits Co. and Preppy Pig BBQ on Sunday, February 19th. Beginning at 4pm at the Sons of Liberty Distillery in South Kingstown, the dinner will feature Preppy Pig’s award-winning eats—named Rhode Island’s best BBQ by Thrillist—with whiskey and beer pairings by the world-renowned Sons of Liberty Beer & Spirits Co.

Guests can anticipate bold flavors and unique beverage pairings, including cocktails and beer, set in Sons of Liberty’s newly renovated tasting room. If you haven’t had a chance to experience Preppy Pig’s Rhode Island-style BBQ or taste the Sons of Liberty spirits that the International Whisky Competition and the World Whiskies Awards are raving about, tickets for this uniquely Rhode Island dining experience are $90 per guest, all-inclusive.

HORS D’OEUVRES
Stuffed + Smoked Jalapeño | housemade sausage, sharp Irish cheddar, wrapped in house-cured bacon
Beet Pickled Eggs | house-cured bacon, pickled mustard seeds, chives

DINNER
first | Cheesy Grits with Smoked Duck
second | Smoked Porchetta with a Chimichurri + Butter Bean Salad
third | Smoked Butterscotch Panna Cotta

This is a 21+ event. Menu subject to change. Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests. Thank you in advance for your understanding on this matter.

January 19, 2017 0 comment

chefs & restaurants news wine & drinks

News Bites: GottaQ Smokehouse BBQ Expands / Fortnight Wine Bar Opens / Preppy Pig BBQ Closing to Look for New Location

by David Dadekian December 15, 2016

written by David Dadekian

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

GottaQ Smokehouse BBQ Expands the Rhode Island BBQ Scene with Their Second Location

GottaQ Smokehouse BBQ opened their second Cumberland location in the Shell Fuel Stop at 4120 Mendon Road. Their main location is located at 2000 Mendon Road. In addition to dining-in and take-out at both locations, GottaQ’s nationally recognized BBQ also offers catering, has a food truck & BBQ trailer and plans to put a second food truck on the road in the Spring. In 2016 they were awarded third place in the national Best Food Truck BBQ contest.

The GottaQ Fuel Stop is the ultimate in gas station gourmet. Say goodbye to cardboard pizza, day-old sausages, and stale treats. This new location lends a feeling of nostalgia, with a nod to the past when quality food could be found in all sorts of interesting places: dive bars, off-the-road diners, food carts, and of course gas stations.

The Fuel Stop offers a full menu with plenty of great options for lunch and dinner. BBQ plates of ribs, brisket, and pulled pork served with your choice of hot and cold sides with cornbread, sandwiches such as sirloin tri-tip and pulled chicken, mac & cheese bowls topped with your choice of meat, and six different hot dogs with gourmet toppings.

“Putting GottaQ Smokehouse BBQ into the food court at the Shell fuel stop was an absolute no brainer,” said owner Michael Strout. “When I saw that the space was available, I knew it would be the perfect fit for us. It’s directly across from Highland Corporate Park, home to our largest corporate customer, CVS. Shell wanted the foot traffic and we certainly have the product to drive it!”

Follow GottaQ Smokehouse BBQ on Facebook @GottaQ, Twitter @IGottaQ, and Instagram @GottaQbbq.

GOTTAQ SMOKEHOUSE BBQ
www.gottaq.com

GOTTAQ CUMBERLAND

2000 Mendon Road, Suite 7
Cumberland, RI 02864
401.334.4440
Monday – closed
Tues & Wed – 11:30 am – 6:00 pm
Thurs – Sat – 11:30 am – 7:00 pm
Sunday – 11:30 am – 4:00 pm

GOTTAQ FUEL STOP

4120 Mendon Road
Cumberland, RI 02964
Daily – 11:00 am – 7:00pm

Fortnight Wine Bar Opens in Downtown Providence on Dorrance Street

Fortnight is a casual, experimental wine bar driven by a love for all things delicious and well made. Focused on wines made by real people with minimal chemical or technological interference, Fortnight’s adventurous selections reflect its goal of exploring great wine and beer made by winemakers and brewers thoughtful about their trade. Selections change nearly every day, giving guests a great reason to come back again and again.

The 35-seat wine bar is located at the corner of Dorrance and Weybosset Streets in Providence, in the space formerly occupied by Aruba Steve’s. The space was designed and built by the owners using almost exclusively locally-found materials. The floor is made from repurposed slate roof shingles, while two large communal tables (one made from old growth pine floorboards, the other from an old mill fire door) fill the center of the bar.

Owners Elizabeth McDonnell, Mike da Cruz, and Chris Norris-LeBlanc have designed the project as a workers’ cooperative. Beyond fair compensation for their time, profits from Fortnight will be recycled back to the broader project of building sibling cooperatives in other areas. “Not all of us are chefs, and not all of us know where the negroamaro grape is grown; but, maybe we can teach, fix bikes, farm, practice law or play music,” said Mike da Cruz. “We believe that the co-op structure is a better way to organize work and it’s a model we want to give more and more people a chance to try. Fortnight’s success will allow the development of other local Providence cooperatives to continue building a network of people doing work that feels good for them.”

The ethos of thoughtfully-made wine and beer also extends to their food program, designed to eliminate waste. Fortnight is focused on foods that get better with time – pickles and brines, braises, rillettes, smokes and cures. The menu highlights re-imagined versions of old New England-style recipes, like potted lobster and smoked bluefish chowder. Some preparations, like the duck rillettes, take their cue straight from traditional preservation techniques – the way food used to be made to prevent waste, before refrigeration was commonplace (don’t worry, they refrigerate). But like their wine and beer, the only menu you’ll find is on butcher paper taped to the wall, where they can cross off and add new items at a moment’s notice. “Fortnight will serve inventive, creative, delicious food without having to throw mountains of it away when it spoils,” said Chris Norris-LeBlanc. “The best part? We’re dedicated to keeping prices low, even for the good stuff.”

“We can’t wait to see you all at Fortnight,” said Liz McDonnell, “and don’t get dressed up to come out and drink – our wine, beer, and food is sourced from folks who spend most of their time in a field somewhere covered in dirt, juice and sweat. You know, the way we all want to live.”

Fortnight Wine Bar
79 Dorrance Street, Providence, RI 02903
401.572.3355
www.fortnightpvd.com
www.facebook.com/fortnightpvd
www.instagram.com/fortnightpvd
Open Everyday | 5pm – 1am

Preppy Pig BBQ Announces Closure of Warren & Jamestown Locations for Relocation

Preppy Pig BBQ, named Rhode Island’s best BBQ by Thrillist, is closing its doors today at both the Warren and Jamestown restaurant in search of a bigger and better spot for their acclaimed barbecue cuisine. Both locations will be open under different ownership, and although they may look similar, they are not Preppy Pig BBQ. Owner Patrick DeSocio looks forward to sharing some very exciting news about the new location soon.

“Please keep watch on all social media as we can’t wait to fill you in on our next move and can’t thank you enough for helping put RI on the BBQ map,” said Patrick, “We look forward to seeing you in our new digs soon! In the meantime, our catering schedule is filling up quickly for 2017, so if you’re looking to book an event, please get in touch via info@preppypigbbq.com. Thank you again and Happy Holidays!”

PREPPY PIG BBQ
www.preppypigbbq.com
www.instagram.com/preppypigbbq
www.facebook.com/preppypigbbq
www.twitter.com/preppypigbbq

Disclosure: GottaQ Smokehouse BBQ, Fortnight Wine Bar and Preppy Pig BBQ are clients of Eat Drink RI Marketing Services

December 15, 2016 0 comment

chefs & restaurants farms news wine & drinks

News Bites: Preppy Pig BBQ Brunch / Sons of Liberty Spirits New Seasonal Release / RI DEM Announces New Agriculture Grant Awards

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.

Preppy Pig BBQ, Named Rhode Island’s Best BBQ By Thrillist, Announces Brunch At Their Warren Location

Lots of restaurants offer Brunch, but no one is doing it quite like Preppy Pig BBQ in Warren. Beginning Sunday, November 6th from 10 a.m. – 2 p.m., a brand new brunch experience begins. Known for its easy, low and slow lifestyle, BBQ has barely crossed into the uncharted New England waters and owner Patrick Boylan DeSocio is doing it right. With custom smokers, quality meats and sides, and a dedicated staff of barbecue enthusiasts, Preppy Pig has received local, regional and national recognition, and for good reason. The menu is classic, authentic and brings people together – just the way a good BBQ joint should.

Brunch at Preppy Pig will feature savory favorites such as Briskets & Gravy with sausage gravy over homemade buttermilk biscuits, a Pulled Pork Benedict on griddle fried cornbread with beef fat potato hash & dressed arugula, and a Monte Cristo Sandwich with house cured ham or bacon, topped with pulled pork, melted Swiss cheese, and caramelized onions on a sweet Portuguese bolo. Also, Preppy Pig is collaborating with the enormously successful PVDonuts to create the Ultimate Breakfast Sandwich. Slow smoked pork, housemade apple butter, and Vermont sharp cheddar will be sandwiched between their maple bacon glazed donut. Of course, no brunch is complete without some boozy beverages to get the day started. Preppy Pig has a full liquor license and will feature a Bloody Mary con Carne.

“We have been working incredibly hard since opening Warren in June and Jamestown in September to assemble the best possible BBQ team around, and we are finally there! I couldn’t be happier with the way things are coming together for us. I have to tip my cap to our amazing staff and the hard work they are putting in to get us to the next level!” said Patrick. “We are more than excited to put this BBQ brunch together and see where it goes. BBQ is always an adventure and we sure are enjoying the ride. Please come on over to our Warren location and saddle on up . . . you won’t be disappointed!”

Enjoy Brunch at Preppy Pig every Sunday from 10 a.m. – 2 p.m beginning on Sunday, November 6th.

Sons of Liberty Spirits Co. Releases Gala Apple – a Celebration of Fall in New England

Rhode Island Craft Distillery Recognized for World’s Best Flavored Whiskey Extends First-Ever Seasonal Line with All-New Apple Flavored Whiskey

Sons of Liberty Spirits Co. is proud to announce the newest addition to the first-ever seasonal line of whiskies with Gala Apple.

Gala Apple joins the first U.S. craft whiskey to ever take home World’s Best honors from Whisky Magazine’s annual World Whiskies Awards – Pumpkin Spice Whiskey, in Sons of Liberty’s family of seasonal whiskies.

“We launched the first-ever seasonal line of whiskies in 2012 with the idea that brewers had been crafting seasonal beers for so long, why not bring that concept to whiskey?” said Sons of Liberty Owner, Mike Reppucci. “Being a New England distillery, the seasonal flavors harvested here are awesome to work with and we love pairing those flavors with our whiskies to create a drink appropriate for the season.”

Sons of Liberty utilized more than 9,000 fresh Gala Apples from two Connecticut orchards, Blue Hills Orchard and Drazen Orchards, for its inaugural release of Gala Apple. The apples were brought to New England Cider Company where the apples were shredded into a sauce-like mash called pumice. This mash of apples was then pressed to extract as much juice as possible from the fresh fruit. The Sons of Liberty crew brought the delicious juice back to the distillery where they blended it with a barrel-aged whiskey they made specifically for this release.

The finished product begs to be enjoyed on a cool, New England fall night. The crisp, subtly sweet apple notes pair perfectly with the whiskey to create a drink that is fit for the season. With no artificial flavors added, Gala Apple lacks the sweet, saccharin taste of common flavored spirits and delivers a natural pairing of local seasonal produce and single-malt craft whiskey.

Gala Apple is now available throughout Rhode Island, Massachusetts and Connecticut.

DEM Continues to Promote Growth of Local Agriculture with Latest Grant Awards

Funding supports specialty crop production, sales in Rhode Island

The Rhode Island Department of Environmental Management (DEM) today announced $225,524 in grant awards to five local groups working to grow the state’s agricultural sector. The grants, funded under the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program, support efforts to grow the marketplace and increase local production of specialty crops. USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

“Agriculture is an important, diverse industry poised for growth in Rhode Island,” said DEM Director Janet Coit. “We’re pleased to announce these awards that support our local growers and their businesses as well as increase consumer understanding and demand for Rhode Island’s specialty crops. The work these grant recipients are doing is vital to ensuring the continued viability of agriculture in Rhode Island, and we are proud to be a partner. Kudos to all!”

Grant recipients include:

Farm Fresh Rhode Island – $50,000

Funding supports creation of a farm-to-institution advocacy group focused on increasing use of local specialty crops in school, university, and hospital cafeterias.

Southside Community Land Trust – $25,750

Funding supports creation of a food hub that will collect specialty crops grown at urban farm sites in the Providence area and distribute to Rhode Island’s low-income communities.

Northeast Organic Farming Association of Rhode Island (NOFA/RI) – $20,800

Funding supports NOFA/RI’s efforts to train and provide technical assistance to local organic farmers. Available trainings will include advanced grower seminars and on-farm workshops where organic techniques will be reviewed. Participating farmers also have access to an advisor to support them in producing high-value organic crops.

RI Organic Farm Market – $29,730

Funding supports RI Organic’s market and “Farm Share Baskets” program. Through this program, RI Organic delivers locally sourced, organic and non-GMO specialty crops to Rhode Island residences.

University of Rhode Island – $21,851

Funding supports the Department of Nutrition and Food Sciences’ efforts to increase production of African-origin vegetable crops on Rhode Island’s urban farms. Efforts also include educating urban growers and providing community workshops on these crops.

Additionally, DEM received $77,393 under USDA’s Specialty Crop Block Grant Program to support its buy local campaign, “Get Fresh, Buy Local.” The funds will be used to help increase consumer awareness and demand for specialty crop products.

Rhode Island is experiencing significant growth in its agricultural and local food sector. The state’s food system now supports 60,000 jobs, and Rhode Island is one of a few states where the number of farms is on the rise, now standing at more than 1,200 farms. The state also leads the nation in the percent of its farms selling directly to the public. Green industries in Rhode Island account for more than 15,000 jobs and contribute $2.5 billion to the economy.

For more information about the Specialty Crop Block Grant awards, visit USDA.gov.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow us on Facebook at www.facebook.com/RhodeIslandDEM or on Twitter (@RhodeIslandDEM) for timely updates.

Disclosure: Preppy Pig BBQ is a client of Eat Drink RI Marketing Services

May 9, 2019 0 comment

chefs & restaurants news wine & drinks

Interview with Andy Husbands, appearing at The Sun WineFest, January 25-27, 2013

by David Dadekian January 20, 2013

written by David Dadekian

Chef Andy Husbands, appearing at The Sun WineFest, January 25-27, 2013

The Sun WineFest ’13 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. One of those food personalities is Andy Husbands, the chef/owner of Tremont 647 in Boston, Massachusetts.

Readers of this site may recognize Husbands name as he is the co-author of one of our favorite cookbooks of 2012, Wicked Good Barbecue. Husbands talked to us about his book—there’s a follow-up, Wicked Good Burgers, coming out on April 1—his plans at The Sun WineFest and why he loves this wine and food event so much.

eat drink RI: Before we get into The Sun WineFest, congratulations on Wicked Good Barbecue. When I got it I thought, “oh, another barbecue book,” but this book is really great.

Andy Husbands: That’s kind of the response we’ve been getting. It’s not your average barbecue book. We definitely went for it. A lot of barbecue books have good quality, but a lot of them are “make barbecue easy” books. What we were trying to do was teach you how to make it right—high quality.

edRI: How did you involved in The Sun WineFest?

AH: I’ve been doing it for four years now. They approached me to do this event. We mostly stay in the local area, but The Sun WineFest is such a high caliber event, I couldn’t say no. It’s so well laid out. I’ve had an opportunity to talk to a lot of the guests and everyone’s just enjoying it. It’s a fun, relaxed environment packed with really good food and really good wine. Any chance I get to be involved with something like that, I’m in.

edRI: What are you participating in this year?

AH: This year I’m doing two nights. Friday night [at the Bourbon Tasting presented by Beam Inc.] I’m going to be serving a recipe out of Wicked Good Barbecue called Duck Duck Smoke. It’s incredible. You use a whole duck. You use the skin as a cracklin, you confit the legs, it’s an unbelievable sandwich. It’s my buddy Chris Hart’s recipe and I love it so much I’m making that. Saturday night [at the Celebrity Chef Dine Around] we’re doing good old barbecue, again from Wicked Good Barbecue. We’re doing our brisket and our ribs with some cornbread and cole slaw.

edRI: You must really enjoy The Sun WineFest since this is your fourth year.

AH: What’s really great about these events, as a chef, we’re friends, all the chefs in Boston, we’re all friendly but we don’t see each other a lot, we’re working a lot. With this event, even though we’re working while we’re there. We’re there for 2-3 days, so there’s the chance to go have lunch or have dinner together, have late night drinks. From a chef’s standpoint it’s just fantastic. The other thing I like about The Sun Winefest, for me, because I like to change it up, every year I do something different.

edRI: Closing thoughts about the event?

AH: I know some events are sold out and the rest are selling quickly so if you’re interested, definitely buy your tickets soon. This is one of my favorite events of the year.

Wicked Good Burgers by Andy Husbands, Chris Hart and Andrea Pyenson

The Sun WineFest ’13 runs Friday, January 25 through Sunday, January 27 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors. Andy Husbands next book, Wicked Good Burgers, is being released on April 1 and is now available for pre-order on Amazon. Wicked Good Barbecue is available now.

January 20, 2013 0 comment

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