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Farm Fresh RI 2023 Thanksgiving Box
chefs & restaurantsfarmsnews

News Bites: Local Thanksgiving Boxes for Hunger Relief / Castle Hill Inn Supper Club Series / Blackstone Valley International Food Trail

by David Dadekian
written by David Dadekian

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

All-Local Thanksgiving Produce Boxes for Donation to Hunger Relief Agencies through Farm Fresh RI

Farm Fresh RI 2023 Thanksgiving Box

Nonprofit local food hub Farm Fresh Rhode Island is working with the local community to donate Thanksgiving Boxes full of locally grown produce to Rhode Island hunger relief agencies this season. These boxes will help make the holiday special for Rhode Island families in need, and is in line with Farm Fresh RI’s operating principle that everyone deserves access to fresh, nutritious food. Short of a turkey, the Thanksgiving Boxes feature everything a family of 8 needs for a Thanksgiving meal including fresh herbs, a wide variety of locally grown vegetables, and even a pumpkin pie!

As Farm Fresh’s Director of Giving, Nikki Ayres, explained, “Food has the power to transform. A hot meal—prepared with love—on a holiday surrounded by family is a gift that is hard to quantify. Support from the community to donate these boxes will not only mean the world to the families who receive them, but also to the small local farms we are purchasing the produce from.”

Farm Fresh RI has been offering their popular Local Thanksgiving Boxes for sale since 2020, selling out every year. This is the first year the organization has added an option for customers to donate a box when they place their order—which will double the amount of local food they purchase from small farms this year. Farm Fresh is also working directly with local businesses that want to sponsor higher quantities of boxes. Their goal is to donate a total of 250 boxes to hunger relief agencies, which will feed around 2,000 people this holiday season. 

This year’s Thanksgiving Box will include:
– Pumpkin pie from Wright’s Dairy Farm & Bakery in Smithfield, RI
– Brussels Sprouts from Ward’s Berry Farm in Sharon, MA
– Carrots and Parsnips from Four Town Farm in Seekonk, MA
– Celery from Kitchen Garden Farm in Sunderland, MA
– Local Cranberry Sauce made by Harvest Kitchen in Pawtucket, RI
– Delicata Squash, Onions, Sweet Potatoes, and White Potatoes from Schartner Farms in Exeter, RI
– Butternut Squash from a local farm (TBA)
– Fresh Herbs from Allen Farms in Westport, MA
– Leeks and Shallots from Zephyr Farm in Cranston, RI
– Whole Baby Bella Mushrooms from RI Mushroom Co. in West Kingston, RI

Boxes are $85 each, for purchase or to donate, and the order form closes on Friday, November 10, 2023. Anyone interested in donating boxes or purchasing them for their own holiday feast can learn more at farmfreshri.org/thanksgiving.

“Travel Around the World” with the Supper Club Series at Castle Hill Inn

Castle Hill Inn Supper Club Series

Castle Hill Inn, the iconic Relais & Chateaux property in Newport, RI, is giving guests’ tastebuds the chance to “travel around the world” this fall and winter with the return of the Inn’s seasonal Supper Club Series. Castle Hill Inn’s renowned culinary team, led by Executive Chef Andy Taur, will be highlighting different regions around the globe each week with curated menus being served Tuesday & Wednesday evenings now through December.

The Supper Club’s special three-course menus will each highlight the cuisine of different geographies – including Japan, the United Kingdom, Korea, the Southeastern U.S., Paris and Tuscany and more – along with select beverage pairings.

On October 24th and 25th dabble in the cuisines of Morocco and Tunisia with options such as Braised Lamb with apricots and cous cous; or enjoy flavors from the UK on November 14th with specialty Sunday Roast of prime rib, whipped potatoes, rosemary glazed carrots and Yorkshire pudding.

Castle Hill Inn’s Supper Club Series kicks off this month and will continue through Wednesday, December 20th. The three-course prix fixe menus are $60 per person and reservations are required to attend; those can be made online via OpenTable at the following link: Events at Castle Hill Inn

The full schedule and menus follow below:

Launch of Blackstone Valley International Food Trail

Blackstone Valley International Food Trail

Blackstone Valley Tourism Council (BVTC) invites visitors and residents alike on this exciting culinary journey. The Blackstone Valley International Food Trail and its kick-off weekend on September 23 and 24 is an extension of the new campaign of Rhode Island’s Blackstone Valley to highlight the diverse cultural food scene found there and the stories behind them. Come taste and experience food & drink from over 40 countries across the region’s 10 cities and towns. 

Discover affordable dishes that will expand a diner’s palate in the most flavorful way.  Some places will feature exclusive specials over the kick-off weekend, while others are simply inviting patrons to come and try their authentic offerings from their culture. Either way guests will definitely be in for a treat.

“For decades we’ve been promoting Blackstone Valley as a destination for its important industrial history, and we now see this as a natural shift to focus on the people that came to live and work in the area and the menus they brought with them” states BVTC President, Bob Billington. He continued, “foodways are a great opportunity to introduce a culture, and our region has an incredible amount of diversity with its dining options to come taste and learn more about, so much that it’s worth traveling for.” 

Blackstone Valley International Food Trail Guides and Passports will be available at many of the participating establishments, and local tourism information centers and kiosks. Digital versions will also be available on the website.  Keep the guide and passport with you to visit RI’s Blackstone Valley’s many food festivals, unique dining experiences, and cultural explorations throughout the year. 

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Rhodium Citron Vodka from Rhode Island Spirits
chefs & restaurantsfarmsnewswine & drinks

News Bites: RI Spirits’ New Rhodium Citron Vodka / RI Land Trust Council Hosts Land Trust Days / RI DEM Mini-Grants for Food Producers / Kristin Allain Named CPO of Newport Restaurant Group

by David Dadekian
written by David Dadekian

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

Rhodium Citron Vodka; RI Spirits’ New Product Launches

Rhodium Citron Vodka from Rhode Island Spirits

Rhode Island Spirits announces the launch of Rhodium Citron Vodka, a corn-based vodka flavored with real lemon zest. Like RI Spirits’ other vodkas, gins, and liqueurs Rhodium Citron Vodka is all natural, gluten-free, and made in small batches in downtown Pawtucket. 

“I infused a few bottles of vodka with lemon early in our tasting room days,” said co-owner Kara Larson. “It was popular with our customers, and opened up a lot of options for new cocktails. Immediately, our tasting room customers wanted to buy it.” Initially planned for a 2020 release, the pandemic delayed the process until now. 

Co-owner and distiller Cathy Plourde said, ”We take pride in using fresh and real botanicals for each flavor profile. Citron was an obvious addition to our vodka lineup, and we’re happy to give bar managers, stores, and home bartenders a local option for a staple spirit.” 

Rhodium Citron Vodka offers a crisp, full flavored, and refreshing vodka option for cocktails or a flavorful vodka and soda. Its light yellow color comes from natural lemon oil, and the yellow and white gingham label continues Rhode Island Spirits’ nod to the textile history of its home, the Blackstone Valley. RI Spirits Tasting Room Manager Amy Gravel said, “it looks and tastes like summer in a bottle.”

Analise Stettner, Beverage Director of The Boom Box at the Dean Hotel has created a new cocktail featuring the product, Downcity Summer, and says Rhodium Citron Vodka “is wonderfully bright and has a well balanced flavor, great for mixing in a cocktail.”

Bottled at 80 proof, Rhodium Citron Vodka is a great addition to any spirits collection. It is available statewide in Rhode Island through Horizon Beverage Company. 

Rhodium brand gins, vodkas & liqueurs feature fresh, farmed and foraged ingredients in every bottle. Organic, gluten free, and packed with real ingredients and flavors, the spirits are uniquely the spirits of Rhode Island.

Rhode Island Spirits is the home of Rhodium brand premium gins, vodkas, and liqueurs. The company is the brainchild and full time occupation of Cathy Plourde & Kara Larson, who are the founders, owners, and distillers.

Rhode Island Spirits makes:

  • Rhodium Citron Vodka
  • Rhodium Classic Gin
  • Rhodium Forager’s Gin
  • Rhodium Classic Vodka
  • Rhode Island Red Vodka
  • Rhodium Coffee & Black Walnut Vodka
  • Rhodium Limoncello
  • Rhodium Grapefruitcello

“We believe in offering unique flavors and distinctive spirits. Our commitment to gluten free, organic, and kosher products is rooted in a belief that everyone should be able to enjoy premium spirits that work with their needs. We forage botanical ingredients and partner with local small farms because we value the uniqueness of Rhode Island and the Blackstone Valley. We seek to make spirits here that could be made nowhere else.” Kara & Cathy RI Spirits owners

Land Trust Days Celebrates Special Places in Rhode Island

The Rhode Island Land Trust Council is gearing up to host Land Trust Days- the 11th annual series of outdoor events designed to celebrate the trails, landscapes and open spaces across Rhode Island, and the hard work of the individual land trusts that are protecting them. 

Land Trust Days takes place over eight weeks, from August 26 – October 23, 2022, at land trust properties across Rhode Island. This celebration includes guided hikes, birding events, fitness activities, music, art workshops and other unique outdoor festivities. With over 30 events planned statewide, there is something for everyone. Events are hosted by individual local land trusts who look forward to introducing visitors to spectacular protected places across the state. 

“Land Trust Days is an opportunity to get to know Rhode Island’s land trusts and the important work that they do- protecting and stewarding open spaces for the benefit of all Rhode Islanders. Land Trusts do the hard work of protecting drinking water supplies, stewarding lands to improve wildlife habitat, conserving farmland and strengthening our local food systems, and more.  Get out on the trail and meet new friends, or even explore a corner of Rhode Island that you’ve never been- the Land Trust Days season has it all.”

The kick-off event is at Haile Farm Preserve in Warren, a property conserved by Warren Land Conservation Trust. This guided walk on August 26 at 9am, will focus on the resident and early migrating birds, wildflowers, butterflies and more. This property is adjacent to the pristine salt marsh habitat along the Palmer River. Registration is required.

Learn more about Land Trust Days and the schedule of events at landtrustdays.org

DEM Begins “Mini-Grants” To Boost Specialty Food Producers

The Rhode Island Department of Environmental Management is announcing that it has established a program to award grants ranging in size from $2,500 to $10,000 to support Rhode Island farmers and food businesses that produce and distribute specialty crops such as fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops including floriculture. These “mini-grants,” administered by DEM’s Division of Agriculture and Forest Environment, will be eligible to applicants whose operations have been affected by the COVID-19 pandemic.

“COVID continues to affect our country in so many ways, including challenging small businesspeople who produce specialty crops and have needed to quickly and completely pivot their operations as demand shifted away from traditional markets like restaurants and food service,” said DEM Director Terry Gray. “DEM hopes that these mini-grants will help Rhode Island’s small-scale producers mitigate costs and bring home a greater share of the food dollar.” 

In response to COVID-19, the United States Department of Agriculture (USDA) Office of Management and Budget has provided flexibilities to grant applicants and grant recipients through the Specialty Crop Block Grant Program (SCBGP). Funds awarded through DEM’s new mini-grant program must still meet the requirements of SCBGP, but there is an emphasis on projects that COVID-19 assistance and relief.

Mini-grants must fit within one of the three funding areas:

o        COVID-related expense relief: A part of this funding will be used to assist businesses, organizations, and individuals with eligible expenses due to the COVID-19 pandemic.

o        Produce safety: This grant can help defray the costs of implementing on-farm food safety practices to help growers transition to compliance with the Food Safety Modernization Act (FSMA) Produce Safety Rule and/or meet market demands for on-farm food safety. This can include improvements to irrigation systems that mitigate risk associated with agricultural water use in lieu of current drought conditions.

o        Digital media: This grant can provide funding for modernization and access to digital media for eligible entities. It is meant to increase/improve a producer’s market access.

All applications must be submitted on our website. Applications will be accepted from Aug. 9-Dec. 31, 2022 at 11:59 PM. For more information about the grant process, please visit the grant website.

For more information on DEM programs and initiatives, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem) for timely updates.

Newport Restaurant Group Names Kristin Allain Chief People Officer

NRG veteran has been a driving force in the company’s human resources and recent recruiting efforts

Kristin Allain
Kristin Allain

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 promotion of Kristin Allain to Chief People Officer.  In her new position, Kristin will continue to provide leadership within NRG’s employee-ownership culture, helping operational leadership build teams of hospitality professionals by exposing staff to the technical and life skills necessary to build successful careers in the hospitality industry. 

Allain, a native Rhode Islander, began her hospitality career as a teenager, bussing tables at a favorite restaurant on Aquidneck Island. She worked for several different Newport-based restaurants before joining Newport Restaurant Group in 1997 as a bookkeeper for Castle Hill Inn. Kristin worked in the accounting department for five years before starting the company’s Human Resources Department in 2002.

As the company expanded and grew its portfolio, Allain grew with it.  She was named Director of Human Resources in 2011, her most recent position, overseeing all HR functions including compliance administration, employee relations, employment law, recruiting, training and payroll. She also provided leadership for compensation planning and design, benefit program analysis, succession planning and performance management strategy.

“I am so proud to announce Kristin’s promotion to Chief People Officer,” said Paul O’Reilly, CEO, Newport Restaurant Group.  “Kristin has been the driving force behind all major human resources initiatives in our company and has been instrumental in building the thriving culture we now have, even in increasingly challenging times. Above all, Kristin is a prime example of the type of career potential and path that is possible in an employee-owned company, and we are so thankful for her passion and dedication.”

Allain is a graduate of Salve Regina University and earned her HR Certification from Bryant College.  She has served on multiple HR panels and currently serves on the RI Hospitality Association’s HR Council.  Allain currently resides in Bristol, with her husband John.

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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
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!

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The United presents An Evening with the King of Cocktails
chefs & restaurantsnewswine & drinks

News Bites: The United Screening with the King of Cocktails / Blackstone Valley Culinary News / Gregg’s Adds “Winning Dish” from ProStart®

by David Dadekian
written by David Dadekian

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

 A spirited event with the King of Cocktails at The United

“For the first time at The United: Film, Literature, and Art are united in a single event featuring mixologist Dale DeGroff, filmmaker Douglas Tirola, and artist Jill DeGroff” 

The United is proud to present a unique event that will combine film, mixology and art and feature local talent. This immersive experience will take place on the evening of Sunday, June 26, 2022, at The United, 5 Canal Street in Westerly, Rl, and will include a premiere theatrical screening of the film, “HEY BARTENDER”, followed by a meet and greet with James Beard award-winning mixologist and author, Dale DeGroff and the acclaimed filmmaker, Douglas Tirola. After the presentation, there will be a book signing and cocktail event in The United Gallery. The United is a newly renovated multi use venue with cinemas, black box theater, art gallery and a shared doorway to its partner restaurant, The Cafe, which will also host a private event with Mr. DeGroff the following day for local beverage and restaurant industry staff to learn more from his lifetime of experience making cocktails.

Celebrated for being the first to revive the great classic cocktails of the 19th century with simple fresh ingredients from his helm at the Rainbow Room in the 1980s, mixologist Dale DeGroff reinvented the bartending profession, setting off a cocktail revival that continues to flourish to this day. His 2002 book, The Craft of the Cocktail (Random House), has been regarded as the most influential bartending guide for more than two decades. His latest volume, THE NEW CRAFT OF THE COCKTAIL: Everything You Need to Know to Think Like a Master Mixologist (Penguin Random House) collects his forty years of expertise and creativity with new recipes and state of the art innovations. The book will be available for purchase at the June 26th film screening and cocktail event.

HEY BARTENDER, which premiered at SXSW to rave reviews and nominations, is a documentary set against the craft cocktail movement that follows two bartenders chasing their dreams. One an apprentice working to become a principal bartender at one the most famous cocktail bars in NYC and the other an owner/bartender at a corner bar in a small town. Through their stories we experience the rebirth of the bartender and the comeback of the cocktail. Douglas Tirola is an award-winning director and producer whose films have premiered at Sundance, Berlin, Tribeca, Telluride and SXSW and include DRUNK STONED BRILLIANT DEAD (Magnolia), HEY BARTENDER (Showtime) and others. The award-winning BERNSTEIN’S WALL about Leonard Bernstein will be released this Fall.

Sunday’s events will also coincide with an ART OPENING in THE UNITED GALLERY: “Bon Vivants, Barflies and the New Cocktailians” featuring paintings and the whimsical caricatures of Saloon Artist Jill DeGroff. Jill is renowned among the cocktail cognoscenti for having captured the craft cocktail era like none other. A native Brooklynite, she now lives in Stonington, CT with her husband, author/mixologist, Dale DeGroff, whom she credits for her amazing journey.
“Jill’s work completes the evening’s trifecta and forwards our mission here at the United to unite the community through the arts. I couldn’t have dreamed of a better way to experience the joy of a colorful evening at my local watering hole than through Jill’s paintings. Nor could we have found an artist that complemented this event more splendidly,” says artist and United Staff Member Bess Gaby.

Tony Nunes added, “This collaboration with The Cafe is the first of many events where we hope to bring outstanding professionals from the culinary and beverage industries After the film screening of Hey Bartender on Sunday, guests will have the opportunity to meet award-winning filmmaker Douglas Tirola, mixologist Dale DeGroff, and artist Jill DeGroff in The United Gallery. We are so fortunate to be able to tap into the talented individuals that are attracted to what The United is able to offer to our community.”

Blackstone Valley Culinary News – April 29 – May 3, 2022

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Looking for some special food this weekend?  Here are the specials from Boundary Kitchen and Bar.  Don’t forget to ask your server for drink specials and beer on tap. 

Munroe Dairy’s Sacred Cow Ice Cream Shop and Market
187 North Brow Street, East Providence  02914
401-537-4424
sacredcowicecreamshop.com/

Food Trucks and Sundaes at Sacred Cow!  Try your favorites from over a dozen food trucks, enjoy live music and of course, treats and ice cream.  Bring a blanket or lawn chair.  Here’s the schedule:  

Saturday, April 30 – 11:30 am to 2:00 pm

Sunday, May 29 – 4:30 to 8:00 pm

Sunday, July 10 – 4:30 to 8:00 pm

Sunday, August 7 – 4:30 to 8:00 pm

The Lodge Pub
40 Breakneck Hill Road, Lincoln  02865
401-725-8510
Thelodgepub.com

Have you seen the beautiful expanded outdoor deck at The Lodge?  It looks like a great place to enjoy a delicious meal….check out their extensive MENU

Davenport’s Family Restaurant
1070 Mendon Road, Cumberland  02864
401-334-1017
Davenport’s Bar and Grille
1925 Pawtucket Avenue, East Providence  02914
401-438-3381
davenportsri.com

Can’t get enough wings??  Get more for your money at Davenport’s!  Daily after 7:30 pm and after 8:30 pm on Fridays and Saturdays – in the bar and lounge – you get 50% off all chicken wings – BBQ, buffalo, crispy, boneless, garlic parmesan or with General Tso’s sauce – it’s your choice!

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

A new release at Smug!  Click here for details on the new Cold IPA

Here are some upcoming events at Smug Brewing:  

April 30 – Paint and Sip – You’ll be creating your own Nordic Bottle Lantern and your ticket includes a Smug Brew.  Paint and Sip Tickets

On Fridays, beginning May 6 – Music Bingo!

May 7 – Bonsai and Brews – work with bonsai experts to select your own bonsai tree and learn how to prune, pot and design the tree.  Bonsai and Brews Tickets

Click HERE for more details on the Smug calendar. 

Here are some Mother’s Day options in the Blackstone Valley: 

Spumoni’s
1537 Newport Avenue, Pawtucket  02861
401-726-4449
spumonisrestaurant.com/

Spumoni’s will be open for you on Mother’s Day but make your reservations before seats fill up!  Call the number above.  Check out their MENUS.  There’s something for everyone at Spumoni’s!

Tavolo Wine Bar and Tuscan Grille
970 Douglas Pike, Smithfield, RI  02917
401-349-4979
tavolowinebar.com/Smithfield

Tavolo’s will be open from 11:30 am to 8:00 pm on Mother’s Day with their full dinner menu available as well as some Mother’s Day Specials – indoor or outdoor patio dining is available.  Call the number above to make a reservation.  

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

The annual Mother’s Day Brunch Buffet is back at Parma!  The MENU looks fantastic!  The buffet includes a carving station and fondue tower and will be available from 10:00 am to 2:00 pm.  They’ll be open in the evening from 4:30 pm to 9:30 pm with the regular menu plus Mother’s Day Specials.  Call the number above to make your reservations!

Lola’s Lounge and Cantina
55 Douglas Pike, Smithfield
401-349-4949
Lolasloungeri.com

Reservations are limited so don’t miss out on the fun in this beautiful place!  Contact Open Table

Antojitos Taqueria
1188 Cumberland Hill Road, Woonsocket
401-488-4051
Antojitostaqueria.com

The team at Antojitos Taqueria will be celebrating with a Special Menu!

Bandidos
88 Broad Street
Cumberland
401-724-0342
Bandidosrestaurant.com

Bandidos will be having DJMagik Juan starting at 6 pm with $5 shots and $5 Margaritas. 

Condesa Restaurant 
970 Douglas Pike, Smithfield 
401-349-3935
condesarestaurant.com

There’s a lot of Cinco de Mayo fun at Condesa!  There will be giveaways all day (while supplies last), a raffle for Condesa for a year coupon and a pinata giveaway for the kids and more!  Reservations will not be taken – seating will be on a first-come, first-serve basis – so plan ahead!  

The Thirsty Beaver
45 Cedar Swamp Road, Smithfield
401-349-4790
thirstybeaverpub.com

Cinco de Mayo Karaoke is happening with host Brad Pierce at The Thirsty Beaver on Thursday from 9 pm to 1 am.  Check out their Food Menu and Drink Menu.

Badger’s Pub
530 Broadway, Pawtucket
401-642-5903
www.facebook.com/badgerspubLLC

There’s a fiesta happening at Badger’s Pub!  Great food, great drinks, karaoke, dancing, tequilas, margaritas, tacos, burritos, loaded nachos and more!  Wear your colorful clothing and join the party!   

And here are more options for treating mom on Mother’s Day in the Blackstone Valley: 

Galito Restaurant
214 Columbus Avenue, Pawtucket
401-312-2200
galitosrestaurant.com

Check out their special Mother’s Day MENU.  You can dine-in with mom or place an order for take-out.  

Ten Rocks 
1091 Main St., Pawtucket  
401-728-0800
10rockstapasbar.com

Bring Mom to 10 Rocks for their lunch buffet on Sunday, May 8 from 10 am to 3 pm.  It’s only $20 for adults and $12 for kids.  Call the above number for reservations.   

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma has a special Mother’s Day menu available from 4:30 to 9:00 pm – but make your reservations soon!  Mother’s Day Menu

Craft Burgers and Beer
342 East Avenue, Pawtucket  
401-723-5600
craftbandb.com

Craft Burgers and Beer does a great brunch.  Why not bring Mom there on Sunday.  Check out their BRUNCH MENU?  They serve brunch every Saturday and Sunday from 10 am to 2 pm.  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville
401-765-2661
johnnysvictorydiner.com

Johnny’s will be open on Mother’s Day starting 7 am til noon (note different hours than usual) and will have musical guest Lori Silvia from 9 am to noon on the outdoor deck.  No reservations are being taken but you why not have a mimosa while you wait!  

And don’t forget about the first night of BBQ season!  It’s happening Friday, May 6.  The diner opens at 6 am and the award-winning BBQ starts at 2 pm.  This Friday, they also have live music on the deck by “Fit to be Red” from 6 pm to 9 pm (weather permitting).  

White Dog Distilling
560 Mineral Spring Avenue
Pawtucket  02860
401-475-3789
White-dog-distilling.square.site

Here’s a great idea for a Mother’s Day gift from White Dog Distilling – get mom a ticket to the Cocktails and Gardens Event on Thursday, May 19 from 6 pm to 7:30 pm.   Learn about herb and flower raised bed gardening with local farmers at Sanctuary Herbs of Providence.  Enjoy a cocktail and light snacks made with local herbs and get recipes to take home.  You’ll also take home one plant and a culinary herb bottle or a tea pouch with 15 tea bags.  (This is an outdoor event in the gazebos – rain or shine – dress accordingly).  Get tickets HERE. 

Gregg’s Restaurants & Taverns Adds “Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition to the Menu

“Winning Dish” comes from team of four students at the Exeter Job Corps Academy

Gregg’s Restaurant & Taverns’ interpretation of “The Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition.
Gregg’s Restaurant & Taverns’ interpretation of “The Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition.

Gregg’s Restaurants & Taverns, with locations in Warwick, Providence, East Providence, and North Kingstown, is proud to announce that its seasonal menu is featuring an adaptation of the Exeter Job Corps Academy’s “Winning Dish” from the 10th Annual Rhode Island ProStart® High School Culinary & Management Competition: a pistachio-encrusted lamb with wild mushroom risotto topped off with sautéed vegetables. 

Chef Steve Trabucco, director of Gregg’s Restaurants & Taverns’ culinary operations, modified the students’ lamb dish to feature it on the restaurant’s seasonal menu. For $22.99, guests can enjoy “The Winning Dish”: four pieces of bone-in lamb rack with a Dijon mustard and a pistachio, panko, thyme, and rosemary crust, served with asparagus, mashed potatoes, and soup or salad. 

“Gregg’s is proud to support Rhode Island’s ProStart® division and the students at Exeter Job Corps Academy,” said Chef Steve Trabucco, Gregg’s Restaurants & Taverns. “Featuring ‘The Winning Dish’ on our menu is our way of acknowledging and rewarding the hard work of the culinary team at Exeter Job Corps Academy and brings their combined vision to life.”

Under the direction of Chef Mark Bennison, Exeter Job Corps Academy students Sabina Ulysse, Jacquline Ambler, Isabel Uzosike, and Kiant’e Warren won the culinary portion of the Rhode Island ProStart® Competition and will represent Rhode Island and compete for $250,000 in scholarships at the National Restaurant Association Educational Foundation’s National ProStart® Invitational competition, which returns to Washington D.C. this May, following a two-year pause.

“We’re thrilled to see one of our member restaurants, which just so happens to be a staple in our industry on the local level, partner with ProStart® to support the next generation of great Rhode Island chefs,” said Dale J. Venturini, President/CEO of the RI Hospitality Association (RIHA) and the RI Hospitality Education Foundation (RIHEF). “These students will never forget the feeling of seeing their dish come to life and served to their family, friends, and neighbors. The RI Hospitality Education Foundation commends Gregg’s Restaurants & Taverns for demonstrating its commitment to supporting our industry’s up-and-coming talent.”

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