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Brix

Chef Andy Teixeira of Newport Vineyards, photo by David S. Dadekian

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

by David Dadekian June 2, 2020

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

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

Also available as an audio-only podcast below.

Podcast: Play in new window

June 2, 2020 0 comments

Newport Vineyards Executive Chef Andy Teixeira

chefs & restaurants news

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

by David Dadekian April 24, 2024

written by David Dadekian

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

A Hero Among Us

Executive Chef Andy Teixeira named Edible Rhody Local Hero

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

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

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

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

Boat House Executive Chef Marissa Lo

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

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

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

Boat House General Manager Lou Capodilupo

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

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

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

Drumroll Please: Announcing the Winners of Newport Burger Bender 2020

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

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

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

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

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

Editor’s Picks:

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

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

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

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

Class of 2020 Superlatives:

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

April 24, 2024 0 comments

chefs & restaurants news wine & drinks

News Bites: Newport Vineyards Opens Taproot Brewing Co. / Sons of Liberty Beer & Spirits Co. Loyal Lemonade / Strawless by the Sea Launches

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.

Something’s Brewing at Newport Vineyards

The winery to open Taproot Brewing Co. on June 20th

Taproot Brewing Company

After 23 years of perfecting the art of winemaking, Newport Vineyards & the Nunes family are thrilled to announce the opening of Taproot Brewing Co. on June 20th.

“I’ve been making beer longer than I’ve been making wine,” says Newport Vineyards owner John Nunes. “Over the last few years Newport Vineyards has transformed into a beverage, culinary and events destination; adding craft beer was a natural fit.”

Taproot Brewing Co. is equipped with a state-of-the-art seven-barrel brewhouse, located just as you come through the main entrance of the winery. The focus is unfiltered hop-forward beers made in small batches and meant to be enjoyed immediately for the ultimate freshness. There is an in-house canning system allowing guests to take packs of beer home with them.

Taproot beer will be on tap at Brix Restaurant, and available to all guests at the winery. Vineyard Executive Chef Andy Teixeira is very enthusiastic about the brewing venture being integral to his work, “We are working with some of our farm partners to donate the spent grain from the brewery for compost and feed.” Lunch will be served at the brewery, with views overlooking the winery and vineyards, offering a slight twist to the current lunch menu to include beer pairings, in addition to wine pairing options.

The Taproot name not only represents the obvious nod to the Nunes family vineyard roots, but also symbolizes their history rooted in Aquidneck Island agriculture. The vineyard is situated on preserved farmland that has been in the Nunes family for over 100 years. Just as a taproot anchors a plant to the ground encouraging more roots to stem from it, the family’s rich farming roots have inspired other elements of the company to grow.

For Public Posting: All are welcome to attend Taproot’s Grand Opening Party on Wednesday, June 20th, 5pm – 8pm. For more information and to RSVP, please visit bit.ly/TaprootBeer

Follow Taproot Brewing Co. on Facebook @TaprootBeer, and Instagram @TaprootBeer. For more details, please visit www.newportvineyards.com.

Sons of Liberty Beer & Spirits Co. Introduces 9% ABV Hard Lemonade

Rhode Island’s Sons of Liberty Ignites Start Of Summer With Canned Craft Cocktail

Sons of Liberty Beer & Spirits Co. Loyal Lemonade

Sons of Liberty Beer & Spirits Co. has made their debut in the ready-to-drink (RTD) category with a canned hard lemonade. Loyal Lemonade, a craft cocktail, is a 9% ABV hard lemonade made with real lemons. The new summer drink is now available in over 600 locations throughout Rhode Island, Connecticut and Massachusetts.

Loyal Lemonade is made with Sons of Liberty’s Loyal 9 Vodka and it showcases a few differences between other products in its category. “This is 9% alcohol. It tastes like a light, refreshing lemonade, but it is 9%,” explained Sons of Liberty founder Mike Reppucci. Most popular canned and bottled products in the RTD category are 5% alc/vol.

The lemonade also uses fresh lemon peels. “We have peeled thousands and thousands and thousands of lemons,” says distiller Chris Guillette. “Just like any of the flavored whiskies we’ve produced, we want to use real flavors, real ingredients. It’s a lot more work, but it makes for a better product in terms of quality and taste.”

Sons of Liberty, known for their internationally awarded spirits, is canning roughly 20,000 cans a week and loading up local liquor store shelves everywhere. “The reception and support of the lemonade so far is unbelievable,” said Reppucci. “600-plus locations already is insane. We’re looking forward to seeing this shared amongst friends and families at backyard parties and barbeques all summer.”

The slim, 12-ounce lemonade cans, adorned with America’s red, white and blue, are sold in 4-packs for $11.99. They can be purchased at liquor stores throughout Rhode Island, Connecticut and Massachusetts or Sons of Liberty’s tasting room in South Kingstown. The team at Sons of Liberty said to also lookout for their follow-up product: Loyal Tea.

Strawless by the Sea Launches in Newport for World Oceans Day 2018

Green Drinks Newport, Clean Ocean Access and the Last Straw
Collaborate to Encourage a Strawless Summer

In response to increased plastic waste on beaches and in the ocean, Green Drinks Newport is excited to announce that it has partnered with Clean Ocean Access and The Last Straw to launch Strawless by the Sea, a collaborative campaign to eliminate plastic straws in Newport, Rhode Island.

Strawless by the Sea will launch on World Oceans Day, Friday, June 8, and will continue through the summer months. Bars, restaurants and other establishments in Newport, such as coffee shops and yacht clubs, are encouraged to make a voluntary commitment to stop offering plastic straws and stirrers to stop plastic pollution at the source.

According to the Ocean Conservancy, over 500 million plastic straws are used every day in the U.S., which is enough to circle the earth 2.5 times. Plastic straws are used for 20 minutes on average, but take up to 500 years to break down.

“Last summer I was eating at an outdoor establishment on a very windy day and watched several plastic straws blow into the water,” said Kara DiCamillo, Green Drinks Newport Organizer and Clean Ocean Access Board Member. “I’ve attended many beach clean-ups hosted by Clean Ocean Access and knew that I’d be picking those same straws up one day.

“Green Drinks has been gathering like-minded people together each month in Newport for 11 years to network and share ideas so, with Clean Ocean Access and The Last Straw, Strawless by the Sea aims to be a collaborative effort to help spark a local movement. We have amazing leaders in our community who have already brought awareness to plastic straw pollution, such as the Pell Elementary School, Sailors for the Sea, the New York Yacht Club, the Clarke Cooke House and the recent Volvo Ocean Race Newport Stopover, hosted by Sail Newport. Our goal is to take it one step further and to track the number of plastic straws that all of us will help to eliminate over the upcoming months.”

In Newport, straws are among the top 10 items found during beach clean ups and can do so much harm to seabirds, turtles and other marine creatures. Clean Ocean Access has removed over 2,000 straws on our beaches in the past five years, while more than 650 have been collected by their marina trash skimmers in Newport Harbor in just eight months.

“We are thrilled to see the community-led efforts to eradicate plastic straws, and this effort aligns perfectly with our successful two-year campaign for a plastic bag ordinance on Aquidneck and Conanicut Islands,” said Dave McLaughlin, Executive Director and Co-founder of Clean Ocean Access. “The spirit of our position for the plastic bag ordinance was to tickle more persuasion so that people start making better choices in their daily lives to eliminate single-use plastics and to switch to durable reusable alternatives. There are real cost savings for businesses and consumers and this initiative advances the efforts of the biggest islands in the Ocean State to lead by example that a thriving economy and a healthy economy go hand in hand.”

Restaurants can reduce the use of plastic straws by implementing a “Straws Upon Request” policy, switching to paper straws or reusable straws or by going completely “strawless”. We invite the owners and general managers of restaurants, bars, cafés and coffee shops across the city join us now and commit to switching to alternatives that are kinder on our natural resources.

Tyler Bernadyn, a local hospitality professional who started The Last Straw, an internalized campaign to educate bartenders and their guests on the importance of recognizing and reducing plastic pollution, says that he knows we can all do better.

“Seeing how many single-use straws and plastic cups are wasted during a single service and watching these same items wash up on our beaches and pollute our harbor really inspired me to start this initiative,” he said. “Being behind the bar, you have an opportunity to encourage change and help protect our most valuable resources here in Newport, which is our beaches and waterways.”

Several Newport establishments are already making a difference and have joined Strawless by the Sea:

Bannister’s Wharf Marina & Guest Rooms
Belle’s Café at the Newport Shipyard
Brix Restaurant at Newport Vineyards
The Clarke Cooke House
Fluke
Malt
Mission
Newport Dinner Cruises
Scales and Shells
Taproot Brewing Co. at Newport Vineyards (coming June 20)
TSK
Winner Winner

Environmental groups and local businesses have also backed Strawless by the Sea, including: Bowen’s Wharf, Discover Newport; Sail Newport; Sailors for the Sea; The Ocean Project and; World Oceans Day.

“As an individual, refusing a single-use plastic straw in our bars and restaurants in Newport is the easiest and simplest way to take action today to address plastic pollution that is in our waters and on our beaches,” DiCamillo said.

To join the collaboration and to learn more about Strawless by the Sea, visit: www.strawlessnewport.org and follow the conversation on Facebook and Instagram: @strawlessnewport, #StrawlessbytheSea, #StrawlessNewport.

May 9, 2019 0 comments

Newport Vineyards in Fall, photo by Marianne Lee Photography

farms news wine & drinks

News Bites: RI Food Policy Council New Member Applications / Newport Vineyards Brings Home Gold / October Farm to School Month / 2017 Outstanding Dairy Farm Escobar Farm

by David Dadekian October 23, 2017

written by David Dadekian

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

The Rhode Island Food Policy Council (RIFPC) seeks applications for new Council members

Where we have been:
We have accomplished a lot in the past five years. Those early years were about helping build a network around food as a system, and in the last year we have been thrilled to be involved with the development of the first ever Rhode Island Food Strategy.

Where we are headed:
With the launch of the RI Food Strategy, the overarching task in the next year is to help drive execution and implementation of the Strategy, while also taking the opportunity for an internal evaluation.

The evolution of RIFPC:
The coming year will mark transition for the Council, and we seek innovative and energetic individuals to join and help chart the course. We will look to shift staffing, structures, and communications, as well as internal processes and organizational culture. We want to ensure that we are creating opportunities for all to come to the table and shape the next phase, with increased transparency both during and after the nominations process.

We acknowledge that the makeup of the Council has not matched the diversity of all Rhode Islanders, and we seek to improve on this thoughtfully and intentionally. We recognize the value of diversity in backgrounds and experience, and the importance of raising up voices that have historically been marginalized, as we all work together to a stronger and more resilient Rhode Island food system.

Deadline for applications: November 1, 2017, apply online here.

Newport Vineyards Brings Home Gold from the 13th Atlantic Seaboard Wine Competition

Newport Vineyards in Fall, photo by Marianne Lee Photography

Newport Vineyards, an award winning winery located in beautiful Middletown, RI, won Gold and Silver from the 13th Atlantic Seaboard Wine Competition. Newport Vineyards 2016 Dry Rosé brought home Gold as the Best of Category for Vinifera Rose Wines and Silver was awarded for the 2016 Gewürztraminer in the Best of Category for Gewürztraminer. The Atlantic Seaboard Wine Association is one of the oldest wine organizations located on the East Coast. Both wines have been top sellers during 2017 and have sold out before the end of the season. Despite Winemaker George Chelf doubling the production of the Dry Rosé from last year, the wine was sold out before summer’s end.

Founded by brothers John & Paul Nunes in 1995, Newport Vineyards 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 year-round public activities.

Whether you’re looking for a relaxing afternoon sipping wine and local beer with friends amid the vines, 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 the harvest at its finest on Aquidneck Island.

Governor Raimondo Declares October as Farm to School Month in RI

Farm Fresh RI Farm to School Gardening with Boys & Girls Clubs of Providence

Governor Gina Raimondo has signed an official proclamation declaring October as Farm to School Month in Rhode Island. This is in alignment with National Farm to School Month, designated by Congress in 2010, as an annual celebration of food education, school gardens, and lunch trays filled with nutritious,local ingredients. “I am so pleased to celebrate Rhode Island Farm to School Month. Connecting kids to healthful, local food while also supporting our local agriculture and food economy is a win-win for the State,” said the State Director of Food Policy, Sue Anderbois. “This work is just part of the fabric of who Rhode Island is. A big thank you to Farm Fresh Rhode Island, our schools, and so many other partners who work so hard to make these initiatives successful.”

To celebrate Farm to School Month, schools across the state are hosting events to bring awareness to Farm to School work in Rhode Island and highlight the connection between local farmers, eaters, and food literacy. Providence Public School District is gearing up for the Great Apple Crunch Day, a day-long celebration of Rhode Island grown apples. Anderbois will be in Providence on Thursday, October 12, at an Apple Crunch event at Lima Elementary School to read the governor’s proclamation and congratulate the district for its continued commitment to supporting local farmers.

Schools and districts can participate in Apple Crunch Day by purchasing and serving Rhode Island grown apples in their meal programs and by “crunching” into apples together as a way to bring awareness to fresh, local produce. Pell Elementary School in Newport is also hosting school-wide Apple Crunch festivities on October 27. For the past several years, the Newport Public School District has celebrated its commitment to Farm to School by hosting an Apple Crunch to bring awareness to the importance of fresh, healthy, and local food in school meals.

“Our Farm to School program provides great opportunities for local farmers to have access to institutional markets and expand their operations to help meet the needs of the community,” said Thea Upham, Community Access Program Director at Farm Fresh Rhode Island. “When school kids are the recipients of fresh, local foods, they are more likely to eat meals at school and actually enjoy them.”

Members of the National Farm to School Network, the RI Farm to School program is part of a much larger landscape of nutrition education, food access, and market-building programs operated by Farm Fresh RI. RI Farm to School enriches the connection communities have to fresh, local food and empowers youth to think critically about the food they eat, to learn about nearby farms and how food is produced, and to taste for themselves that nutritious, fresh foods can be super delicious.

Escobar Farm in Portsmouth Named 2017 Outstanding Dairy Farm

The Rhode Island Department of Environmental Management (DEM) today announced Escobar Farm in Portsmouth has been named Rhode Island’s 2017 Outstanding Dairy Farm by the Rhode Island Green Pastures Committee of which DEM is a member.

“As one of Rhode Island’s finest dairy farms, Escobar Farm is most deserving of this recognition,” said Ken Ayars, DEM Chief of Agriculture. “Our state has a rich agricultural heritage, and increasingly, local food and agriculture are hotbeds for innovation and growth – spurred on by a growing demand by consumers to know their farmers and benefit from quality, local products. Dairy farming, however, has experienced a decline in recent years in Rhode Island – as elsewhere nationally. This awards program shines an important light on the value of dairy farming to our state. Kudos to Escobar Farm and the Green Pastures Committee for their commitment to the viability of this important local industry.”

DEM continues to work across many fronts to strengthen Rhode Island’s green economy and to promote local agriculture. The state’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy each year. And local agriculture continues to be an area ripe for growth – with the number of farms in Rhode Island on the rise and a growing young farmer network. Escobar Farm, owned by Louie and Jane Escobar, was selected for this year’s award given the owners’ involvement in dairy farming advocacy and growth, community ties, and commitment to farming best practices. Escobar Farm was started by Louie Escobar’s father in 1937. Louie helped with farm chores as a youngster and continued working the farm until he took over in 1972.

Escobar Farm is a member of the Rhode Island Dairy Farms Cooperative and the Agri-Mark Cooperative. Milk from its 95 cows is used in Rhody Fresh Milk and Cabot dairy products. Along with the dairy farm, the Escobars also operate an artificial insemination company that serves dairy farms in the East Bay area of Rhode Island as well as Southeastern Massachusetts. The Escobars were featured, along with several other dairy farms from New England, in the documentary film The Forgotten Farms. The film explores the roll and challenges of the commercial dairy farm in the day of farmers’ markets and artisan cheese.
The Escobars are known as farmers who often open their farm to visits from local schools and people from the local communities that surround their farm. In addition to the dairy farm, the Escobars operate a corn maze that helps supplement the dairy income and introduces about 15,000 visitors a year to the farm.

The Outstanding Dairy Farm of the Year award is sponsored by the New England Green Pastures Committee, made up of government and industry members. Membership in Rhode Island’s Green Pastures Committee is coordinated by the Rhode Island Agricultural Council and the DEM Division of Agriculture. Winning dairy farmers from each New England state will be honored on September 15 at the Eastern States Exposition in West Springfield, Massachusetts.

October 23, 2017 0 comments

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