Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.
Sons of Liberty Spirits Co. Kicks Off Dry January with Signature Mocktails
The South County tasting room offers a variety of non-alcoholic drinks in support of growing trend in sober curiosity
Rhode Island’s Sons of Liberty Spirits Co. has released a signature mocktail menu in their South Kingstown tasting room as sober curiosity continues to grow. The menu features six non-alcoholic options for guests, two of which are alternatives to popular cocktails – a Gin & Tonic and a Moscow Mule.
Participation in Dry January, a New Year’s resolution to be more mindful of alcohol consumption or any of a number of valid reasons can lead one to seek out non-alcoholic beverage options. “I’m participating in Dry January myself,” said Bryan Ricard, Sons of Liberty’s Marketing Director. “But that doesn’t mean I want to stay at home and drink water. I’m still going to go out to have fun.” Mocktails have seen increased menu placement at local bars and restaurants as the desire for such options has grown.
The six mocktails available in Sons of Liberty’s tasting room:
- B&W Cookie Coffee – egg nog, cold brew, black forest syrup, vanilla and chocolate bitters
- Gimposter & Tonic – carefully blended tinctures and extracts
- No Mules in Moscow – carefully blended tinctures and extracts
- Tame Hunt – pomegranate juice, orange juice, cinnamon brown sugar syrup, ginger beer syrup
- Sazerac Swizzle – pineapple, orange, lemon, star anise and Sazerac bitters
- Lemon Pepper Refresher – N/A gin, lemon effervescent crystals, lime, black pepper, lavender lemon bitters with a pink pepper sugar rim
“We want to offer a lot more than just a flavored soda water,” explained SOL’s Social Media Manager Alicia Ricard. “Taking a break from alcohol doesn’t mean you need to take a break from flavor.” Sons of Liberty currently crafts all of their bitters, syrups, cordials and liqueurs in-house for their regular cocktail menu. The same team used that experience and knowledge to create their non-alcoholic drinks and plan to continue to do so well past January.
Sons of Liberty’s tasting room is located at 1425 Kingstown Road, South Kingstown RI 02879 with open hours of Thursday 5-9pm, Friday 5-10pm, Saturday 1-10pm, Sunday 11am-5pm.
Craft Mocktails, Feel Good Food Specials, Unique Pairings and discounts for taking steps in a healthy direction will be in abundance during Guilt Free at The Providence G throughout January 2024
The Cocktail Teams at GHospitality have joined together in creating some truly unique “Designated Dryver” mocktail creations available throughout the Providence G this January. While the Rooftop at the G, Providence GPub and Sarto regularly carry non-alcoholic cocktails, these mocktail specials will be exclusively available during January, and paired with healthy-eating food specials during Providence Restaurant Weeks.
Plus, there’s more to the name “Designated Dryvers” than the creations themselves. Each party’s designated driver in your group will receive one complimentary mocktail during their visit to our restaurants.
During Providence Winter Restaurant Weeks (January 7-20), the Culinary Team at GHospitality has created healthy-eating specials to enjoy at each of the Providence G’s dining locations. At Providence GPub and Sarto enjoy food and drink specials. On the Rooftop at the G, a three-course prix-free menu will be offered. In addition to the Providence Winter Restaurant Week food specials, unique non-alcoholic “Designated Dryvers” and low-alcohol cocktail pairings will be available with your meal.
Have you been working hard at the gym on your new year’s resolutions? We’re proud of you! Stop by any of the Providence G’s dining and entertainment establishments throughout January for 15% off all food when you show your gym membership card/ID. Plus, we’re always thankful of our local health professionals, and will be offering all healthcare professionals a 15% discount on food throughout January. We hope you’ll join the Providence G this January for Guilt-Free, Delicious & Nutritious craft mocktails, healthy-eating food specials and discounts for taking healthy steps throughout the month!
RI Vegfest Returns to WaterFire Arts Center
RI VegFest, the Ocean State’s only fully vegan festival, will host their annual event showcasing plant-based foods, beverages, artists, makers, and businesses at WaterFire Arts Center (475 Valley Street, Providence, RI) on Saturday, February 3rd and Sunday, February 4th, 2023.
The 2024 vendor and exhibitor line-up features over 85 local and national vegan/vegan-friendly brands from Rhode Island and ten other states. Attendees will be able to shop vegan products, eat, drink, and learn more about the benefits of a plant-based lifestyle and compassionate living from regional and national non-profit organizations. This year’s vendors include Plant City (RI), PiANTA Vegan Restaurant (RI), JA Patty (RI), Basil & Bunny (RI), SoCo Vedge (RI), Celebrated (RI), Little Loaf Bakeshop (NY), Nourish Vegan Artisan Cheese (VT), Lion’s Den Vegetarian Restaurant (CT), Loving Hut (MA) and dozens more. The full line-up can be found on the RI VegFest website (rivegfest.com). Vendors are being announced weekly on RI VegFest’s Instagram (@rivegfest) leading up to the event, along with some fun giveaways.
“As a vegan of over 25 years, I am excited to see vegan options become more widely available in Rhode Island and around the country,” says RI VegFest’s founder, Robin Dionne. “We are looking forward to our fourth annual RI VegFest, where food lovers of all backgrounds can eat, shop, and learn from local favorites and some exciting new businesses. Rhode Island’s favorite vegan and vegan friendly businesses will be popping up for the weekend, along with tons of new vendors, and businesses from as far away as Los Angeles!”
RI VegFest has partnered with local compost processor, Bootstrap Compost, to help ensure that as much waste as possible will be diverted from the landfill and transformed into usable soil. The event will use as many fully compostable products as possible.
“Events of this size can generate a surprising amount of waste, and we’re focused on making our events as sustainable as possible,” adds Dionne. “At our previous events, Bootstrap Compost has helped us reduce our landfill waste by an incredible 95%. We know that this partnership will help us do the same in February.”
For event info and ticket availability, visit www.rivegfest.com. Tickets are on sale now but are likely to sell out and may not be available at the door.
This two-day celebration of compassionate plant-based eating and living is proudly sponsored by Providence Tourism Council, Topo Chico, Cedar’s Hummus, Vegan Power Co, Sam’s Soulutions, Spirit of Change magazine, Narragansett Beer, and more.
RI VegFest
February 3 & 4, 2024
Noon to 6pm | VIP Early Entry at 11am
Waterfire Arts Center
475 Valley St.
Providence, RI 02908
More info and tickets: rivegfest.com
Newport Restaurant Group to Open Celeste, a Coastal European Restaurant, in Early 2024 in Narragansett
New concept to replace TRIO Kitchen + Bar location; TRIO to remain open until the end of January
Newport Restaurant Group (NRG), a collection of unique culinary concepts throughout Rhode Island and Massachusetts, is pleased to announce the arrival of a new concept in early 2024: Celeste. Celeste will replace the current TRIO Kitchen + Bar space at 15 Kingstown Road in Narragansett.
Inspired by coastal European cuisine, Celeste’s menu will feature raw bar offerings highlighted by a selection of crudo, an expanded pizza menu, shareable small plates, and entrees steeped in the flavors of coastal Italy, France, and Spain.
“We are proud of the loyal following that TRIO has achieved within the Narragansett community over the years,” said Jeff Tenner, Director of Concept Development, Newport Restaurant Group. “After 15 years, it’s time for a change and we’re ready to bring something unique to the pier once again with Celeste, an experience that we’re excited to introduce to local residents and visitors alike. Until then, TRIO’s doors are open and we hope the community will join us for their holiday celebrations, enjoy lunch or dinner with us, or just grab a seat at the bar.”
While the restaurant undergoes cosmetic renovations, TRIO will continue serving dinner Mondays through Fridays from 4:00 p.m. to 9:00 p.m. and lunch and dinner on Saturdays and Sundays from noon to 9:00 p.m. through Sunday, January 28, 2024.
TRIO’s seasonal specialties, to be featured until its closing in January, include a Brussels Sprouts appetizer with pancetta, granny smith apple, cider reduction, garlic aioli, and Grana Padano; Kale + Quinoa Salad with sweet potato and squash, baby kale, red onion, goat cheese, candied pepitas, craisins, and cider vinaigrette; Karen Elizabeth Scallops with roasted sweet potato and squash hash, sautéed kale, pancetta, brown butter parsnip puree, and toasted almonds; Roasted Cod with braised cannellini beans, sweet Italian sausage, caramelized fennel + onion, baby kale, and lemon + herb crumb; Grilled Salmon with roasted baby beets, Brussels sprout leaves, crispy baby potatoes, buttered leeks, and whole grain mustard cream; and Steak Frites: a 12 oz sirloin with chimichurri, parmesan-herbed shoestring fries, and truffle aioli.
The Pier Menu, available Sundays through Thursdays, features a choice of an appetizer, entree, and a soft drink, draft beer, or wine by the glass for $35.95. Current appetizer offerings include New England Clam Chowder with native clams, bacon, and potato; Butternut Squash Arancini with fontina, Grana Padano, and maple-sage aioli; a Chopped Salad of romaine, tomato, garbanzo beans, avocado, bacon, shaved red onion, sunflower seeds, crumbled blue cheese, and a grain sherry vinaigrette; and a Caesar Salad with romaine, garlic-parmesan crisp, and TRIO Caesar dressing.Entree choices include Chicken Piccata with green beans, whipped potatoes, capers, and a white wine-lemon butter sauce; Braised Beef Pappardelle with cognac-cream, peas, caramelized onions, Grana Padano, and lemon-herb crumb; a bone-in Pork Chop: brown sugar orange brine, pancetta, sweet potato + squash hash, baby kale, brown butter parsnip, cider gastrique, and almond; Pork Milanese Sandwich with arugula, salsa verde, pickled red onions, roasted garlic aioli and French fries; and Fish + Chips: Narragansett beer battered haddock, cole slaw, lemon caper tartar, French fries.
