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Bar on Board Cocktails
chefs & restaurantsnewswine & drinks

News Bites: New Bar on Board Cocktails and Lani Sangria / Wright’s Farm Restaurant Awards Scholarships / Mother Pizzeria Now Open

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.

Sons of Liberty Spirits Co. Founder Introduces Bar on Board Cocktails and Lani Sangria

Rhode Island’s Mike Reppucci Introduces Two New Ready-to-Drink Brands

Bar on Board Cocktails

Mike Reppucci, founder and president of Rhode Island’s Sons of Liberty Spirits Co., has introduced two new ready-to-drink (RTD) adult beverage brands: Bar on Board Cocktails (B.o.B), an 80’s retro-themed vodka cocktail line, and Lani Sangria, a local alternative to standard bottled sangrias.

Bar on Board Cocktails (B.o.B), pronounced like the name Bob, are vodka-based cocktails crafted to be light, full-flavored versions of common cocktails. The four initial flavors are Ginger BOB (Moscow Mule), Basic BOB (Cosmopolitan), BOB A-Rita (Vodka Margarita) and BOB on the Beach (Sex on the Beach). “It’s not another seltzer,” said owner Mike Reppucci. “These are lower alcohol versions of popular cocktails, with a surprising amount of flavor.” All four flavors are canned at 4.5% alcohol by volume (abv), which is on par with seltzers in the RTD space, but lower compared to over-the-bar cocktails.

Lani Sangrias

“A Moscow Mule at a bar is going to be somewhere around eleven percent alcohol,” Reppucci explained. “These BOBs provide all the flavor of a great drink, with less alcohol and less calories. You get to enjoy a full-flavored cocktail, but at the abv of your standard seltzer.” The entire Bar on Board cocktail line is vodka-based, gluten-free and made without artificial flavors.

Lani Sangrias are made with premium vodka, wine and real fruit. Both the Red and White offerings are canned at 9% alcohol by volume, gluten-free, and made with no artificial sweeteners. “We felt that options for convenient sangrias were lacking,” Reppucci said. “Real fruit, not overly sweet, in a can. That’s it.” Sold in 4-packs, both the Red and White Sangrias incorporate a variety of fruit that are listed on the labels. The Red Sangria leans heavily into the use of grapes and showcases a fine balance of wine tannins and fruit juiciness. The White Sangria is highlighted by lighter, brighter fruits such as peach and orange. 

Both product lines are available in liquors stores across Rhode Island, select stores in Massachusetts and soon to be available in Connecticut. Customers can find 4-packs near them by using the product locators https://www.drinkwithbob.com/wheres-bob and https://www.drinklani.com/find-lani.

Wright’s Farm Restaurant Awards 8th Annual George P. Ducharme Scholarship to Two Burrillville High School Seniors

$10,000 in total scholarship funding presented in former school principal’s honor

Wright’s Farm Restaurant, located at 84 Inman Road in Burrillville, Rhode Island, is pleased to announce the two winners of its 8th annual George P. Ducharme Scholarship Program. Tyler Franklin and Julia Tripodi, graduating seniors of Burrillville High School (BHS), each received a $5,000 scholarship to help with college-related expenses. The two students were surprised with the scholarship during BHS’ annual Senior Night on June 7th.  

This fall, Franklin will enter Bentley University to study finance and entrepreneurship in hopes of becoming a corporate finance manager, while Tripodi will enter the University of Vermont to study biology and psychology with the goal of working in neurological medicine/science or as a family physician. 

A host of students from Burrillville High School applied for the scholarship this year, which is named after the late George P. Ducharme, a 1948 graduate of Burrillville High School and awarded athlete who went on to become the high school’s vice principal and principal from 1966-1985. As recently as 2019, Ducharme was still substituting as principal when duty called within the Burrillville Town School District. He was a military veteran, a mentor, and a valued member of the community for more than 70 years. 

“Carrying on the legacy of Mr. Ducharme is an honor and a privilege,” said Frank Galleshaw III, owner of Wright’s Farm Restaurant. “Mr. Ducharme was my teacher, coach, and principal when I was in school, and the lessons he taught me in the classroom and on the field helped to shape me into the person that I am today. We’re thrilled to have the opportunity to help these two passionate students pursue their educational goals for the future in his honor.”

The George P. Ducharme Scholarship is open to students attending a U.S.-based four-year college or university. To be eligible to apply, students must be Burrillville town residents, members of the Burrillville High School graduating class that year and have received official acceptance to a matriculating accredited four-year college or university. The selection criteria are based on demonstrated achievement and need; academic and personal recommendations; academic and personal achievements; school and community involvement; and additional factors as determined by the George P. Ducharme Scholarship Committee.   Entries are available by visiting the website at: http://www.wrightsfarm.com/about/scholarship/.

Entries for the 2024 scholarship will begin in February. 

2. Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Julia Tripodi, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.
Frank Galleshaw III, Owner, Wright’s Farm Restaurant; Tyler Franklin, Burrillville High School Senior and recipient of the George P. Ducharme Scholarship; and Joan Ducharme-Surprenant, teacher and daughter of George P. Ducharme.

Mother Pizzeria

A new neighborhood restaurant from the team behind the award-winning Giusto

Photo by Corey Favino courtesy of Mother Pizzeria

Mother Pizzeria, a neighborhood restaurant by the team behind Giusto, debuts in downtown Newport at the Shops at Long Wharf.

Mother Pizzeria, which gets its name from the starter or “Mother” used in sourdough baking, marks Chef Kevin O’Donnell’s second restaurant in Newport. His first project, Giusto, opened in 2020 to great acclaim including being named Rhode Island Monthly’s Best New Italian Restaurant.  O’Donnell partnered with two Giusto alums for the new restaurant, Chef Kyle Stamps (Executive Chef) and Lauren Schaefer (General Manager).  

The Food

Mother Pizzeria offers two different culinary experiences: a quick counter-style to-go reminiscent of a Roman cafe and a dining room and bar with the same quality, service and hospitality for which Giusto is known. 

In the dining room, guests may begin their meal with a selection of Snacks & Salads, prepared to be shared but certainly not required.  Dish examples include Garlic Knots Cacio E Pepe, Chop Chop Salad with salame, pecorino fresco, pickled vegetables and creamy Italian dressing; and Octopus Salad with gochujanbbig, fermented fennel, cucumber and fingerling potatoes.  

The menu also includes a Cured & Aged section which offers a selection of rotating cured meats, local cheeses and domestic and preserved fish where guests can order a la carte or let the team at Mother select. The focus of the seafood is to be as local and sustainable as possible.  Fish are preserved in-house through different techniques such as brining, pickling, smoking and confit and then presented to guests as a composed dish. For instance, RI mussels are poached and marinated in a green curry sauce with cilantro while local tuna belly is cooked confit in olive oil and served with an eggplant caponata seasoned with calamansi vinegar and Sicilian sun dried tomato paste. To complement the fish, meat and cheese, there are a variety of sides to choose from such as apricot mostarda, local honey, marinated olives, and pickled guindilla peppers as well as homemade sourdough.

The anchor of the menu is, of course, the pizza.  Made with naturally fermented dough and local stone ground flour, the 12-inch pies come with a variety of toppings with something for everyone.  Signature pizzas include the classic Margherita with mozzarella, Bianco di Napoli tomatoes, and basil; The Notorious F.I.G. with black mission fig, ricotta, prosciutto, arugula, aged balsamic; The Super Tuscan with soppressata, mozzarella, tomato, broccoli rabe; The Nightshade with heirloom cherry tomato, pesto trapanese, smoked mozzarella; Calabrian Luau with n’duja, pineapple, red onion, roasted pepper, caciocavallo; and, sure to be a favorite, the RI Party Pie with tomato, estratto di pomodoro, Sicilian oregano, and chili flakes.  

Saving room for dessert is key as Mother will have a selection of housemade gelatos available by the scoop with an array of toppings including gianduja-hazelnut crunch, fennel-citrus honey drizzle, amaretti cookies, chocolate magic shell and more.  

For those looking to take-away, coming soon there will be a counter-style, to-go area with a rotating selection of Roman-style slices and gelato.  

Photo by Corey Favino courtesy of Mother Pizzeria

The Beverage

The bar program at Mother features low-intervention wines, craft beers, and Italian-centric cocktails.  Sourcing both locally and small production whenever possible, the aim of the program is to offer familiarity with a bit of adventure.   On the wine list,  Pinot Grigio can be found in the form of a frizzante skin-contact wine and on the cocktail list, a spritz replaces Aperol with a red bitter made infused with pineapple and rosemary.  While the wines lean mostly Italian, the selection features producers from around the world, all by the glass, carafe and bottle.  The beer list is seasonal and includes both local and imported styles in bottles, cans and draught.

The Design

Designed by Rode Architects, the focal point of Mother Pizzeria is the Marra Forni Neapolitan-style pizza oven surrounded by an Italian marble bar located in the semi-open kitchen allowing guests to see the chefs at work.  A textured tin ceiling, black and white tiles and floor-to-ceiling windows are found throughout space providing many of the guests with a waterfront view.  Dark green velvet banquettes with custom wood tabletops fill the 65-seat dining room and a metal partition adorned with antique mirrors separates the space from the 12-seat marble bar.  An ocean-facing patio is available for those seeking an al fresco experience.  In the to-go area of the restaurant, high top tables and window counter seating provide the perfect spot for a quick cocktail or slice.  

Mother Pizzeria is located at 49 Long Wharf Mall and open nightly for dinner from 4pm-10pm with the bar closing at 11pm.  Lunch service to come in the near future.  For more information, please visit www.motherpizzeria.com. Reservations available via Resy. 

Photo by Corey Favino courtesy of Mother Pizzeria
Photo by Corey Favino courtesy of Mother Pizzeria
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NEFNE Executive Summary Cover
chefs & restaurantsnews

News Bites: Can New England Feed Itself? / Backing Historic Small Restaurants Awards Johnny’s Victory Diner / Castle Hill Inn Summer 2023 Events

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.

Can New England Feed Itself In The Years To Come?
New England Food Advocates Release New Research On The State Of The Region’s Food System:

Report shows Rhode Island food consumption far outpaces its production ability

NEFNE Executive Summary Cover

A new report puts forth a regional goal of producing and consuming 30% of New England’s food needs in the region by 2030. Commissioned by the New England State Food System Planners Partnership, a collaboration between the Rhode Island Food Policy Council, five other state-level organizations and Food Solutions New England, it outlines the role New Englanders can play in making the region’s food system stronger and more self-reliant. The report – A Regional Approach to Food System Resilience – is a product of 16 researchers exploring the opportunities and needs along the food supply chain in New England, and highlights the land, sea, and labor needs of the region, consumer purchase metrics, distribution trends, and population projections that will impact the region’s ability to feed itself in the coming years. 

“The size and location of our state can serve as a unique opportunity to lead the way for our New England neighbors in integrating some common sense approaches to making our food system more self-reliant,” said Nessa Richman, Network Director of the Rhode Island Food Policy Council, a partner of the New England State Food System Planners Partnership. “Becoming more self-reliant requires expanding our food supply chains, building up our infrastructure, and retaining control of our land and sea resources. In return, it can mean more local jobs, a competitive business environment, and a more predictable food system that is less susceptible to interruption like natural disasters or public health emergencies.”

The report, released publicly today, illustrates Rhode Island’s purchasing power in the effort to strengthen the local food system for itself and its New England neighbors. Rhode Island is home to seven percent of the region’s population and accounts for just shy of that percentage in retail food sales – 6.3%. It is also home to 6.6% of food sector employment in the region.  But Rhode Island holds only 1.5% of agricultural land, meaning our local food supply chain is highly reliant on producers from outside its borders.

“The gap between what Rhode Island consumes and what it produces can come from across the country or even the world, or it can come from right next door at a farm, in a greenhouse, or from a fishery right here in New England,” said Julianne Stelmaszyk, Director of Food Strategy at the Rhode Island Commerce Corporation. “Together, we can build Rhode Island’s next five-year food system development plan in order to strengthen local farms and food businesses, be less dependent on a global food supply, and expand access to agricultural land so more of the food consumed here can be produced here.”

New England states had a total food expenditure of over $87.1 billion in 2019 (about $5,868 per person). In order to ensure that 30% of New England’s food needs are met with New England products, the average New Englander would have to spend about $1,760 of that total food expenditure on New England-produced food. By 2030, total food expenditures are projected to reach $98.4 billion (about $1,890 per person) to reach the 30% goal. 

The New England State Food System Planners Partnership is a collaboration among six state-level food system organizations and Food Solutions New England who are mobilizing their networks to impact local and regional food supply chains, and strengthen and grow the New England regional food system. The Partnership disseminates information on trends, challenges and opportunities to hundreds of groups across the region that connect with our individual state initiatives. The Partnership works in collaboration with the regional Food Solutions New England network and in alignment with its New England Food Vision, and also in collaboration with state governments and groups supporting local and regionally-based food supply chains.

The Rhode Island Food Policy Council is a network of food system stakeholders centering equity, accessibility, economic vitality, and environmental sustainability. The network engages stakeholders to advocate for policy priorities that will strengthen the state’s ability to feed itself, plan strategically, and coordinate with its New England neighbors.

American Express Supports Small and Independent Restaurants Around the World with two “Backing Small” Grant Programs

Applications Now Open for Second Annual “Backing International Small Restaurants” Grant Program in partnership with the International Downtown Association Foundation

25 Recipients of a total of $1 Million in Third Annual “Backing Historic Small Restaurants” Grants Announced in partnership with the National Trust for Historic Preservation

Johnny's Victory Diner
Johnny’s Victory Diner

2023 “Backing Historic Small Restaurants” Grantee in Rhode Island, Johnny’s Victory Diner:

In receiving the Third Annual “Backing Historic Small Restaurants” grant, John and Rhonda Hanaway, owners of Johnny’s Victory Diner said, “We would like to express our sincere gratitude for being chosen as one of the 25 grant recipients nationwide.  Our connection with our community has always been at the heart of our business.  We are committed to utilizing this grant to enhance our 90 year old diner and contribute to the growth and prosperity of our community.”

The “Victory Diner” has been an area landmark for 90 years. The current owners brought barbecue to the diner five years ago, and in 2020, the restaurant was awarded “#1 BBQ in Rhode Island” by Food & Wine Magazine. The restaurant also goes mobile as it presents at various pop up events like the Burrillville Arts Festival, car shows, and family events in the town neighborhoods. The restaurant also gives back to the community through fundraising efforts, sponsoring sports teams, gift card donations and fundraisers for the local Backpack Program.

From American Express:

American Express is continuing its powerful backing of the restaurant community by announcing funding and other resources to support the growth of small and independent restaurants through two grant programs: “Backing Historic Small Restaurants” in the U.S. and “Backing International Small Restaurants.” Including the Backing Historic Small Restaurants grants described below, American Express will have provided funding for grants to over 100 global restaurants through these programs since their inception.

“Backing small businesses is core to what we do at American Express. These grant programs support the important cultural and historic independent restaurants within our communities,” said Madge Thomas, Head of Corporate Sustainability & President, American Express Foundation. “Both ‘Backing Small’ grant programs help preserve these restaurants’ established legacies and celebrate the rich variety of cuisines they serve around the world. We’re delighted to once again partner with both the National Trust for Historic Preservation and the IDA Foundation.

Second Annual “Backing International Small Restaurants” Grant Program

For the second year, American Express is bringing back the “Backing International Small Restaurants” program to five major cities – London, Mexico City, Sydney, Tokyo, and Toronto. In partnership with the International Downtown Association Foundation, the program will supply $450,000 in grant funding to help independent restaurants with community significance. Restaurant owners can learn more about eligibility and apply for a grant at downtown.org/event/bisr here through Friday, July 7 at 11:59 p.m. ET.

“As we launch the Backing International Small Restaurants program for the second year, we recognize the vital role that small, independent restaurants play in our communities,” said David Downey, Executive Director, IDA Foundation. “This program is a demonstration of our commitment to supporting these businesses and helping them thrive and succeed in the wake of ongoing economic challenges worldwide. It is an honor to implement this innovative work with the generous support of American Express.”

Third Annual “Backing Historic Small Restaurants” Grant Program

For the third year in a row, and in partnership with the National Trust for Historic Preservation, American Express is also officially announcing the recipients of the “Backing Historic Small Restaurants” grant program in the U.S. These 25 recipients will each receive $40,000 in funding – collectively $1 million in grant funding – to help them improve the business’ physical space and support critical operating costs, with the goal of helping these restaurants make an even larger positive impact on their communities. As part of the program, Resy, the American Express-owned restaurant technology platform, is offering complimentary use of ResyOS for one year to each grant recipient. The Resy OS software helps restaurants operate more efficiently and improves hospitality.

“This year’s restaurants embody the unique stories of how local businesses empower communities, sustain cultural traditions, and extend family legacies,” said Katherine Malone-France, Chief Preservation Officer, National Trust for Historic Preservation. “Once again, we heard from small restaurants of all kinds from soda fountains and craft breweries to BBQ stops and specialty bakeries, and from all over the country, reaffirming that, thanks to American Express, these resilient businesses can continue to grow, thrive, and serve their communities.”

The 25 grantees were selected by the National Trust for Historic Preservation from a group of historic and culturally significant restaurants that operate in historic buildings or neighborhoods, who contribute to their neighborhood’s past and identity.

To learn more about the 25 historic establishments receiving “Backing Historic Small Restaurant” grants this year, please visit savingplaces.org/historicrestaurants.

The “Backing Historic Small Restaurants” and “Backing International Small Restaurants” grant programs are funded by American Express and administered by the National Trust for Historic Preservation and International Downtown Association, respectively. These grant programs are part of American Express’ “Backing Small” grant initiative, which supports small business owners and entrepreneurs, and includes grant programs, mentoring support, and technical assistance.

Castle Hill Inn Announces Summer Events, Including A Summer Soltice Clambake, Wood Fire Bbq, Beach Bonfires & More!

Castle Hill Inn invites guests to experience New England cuisine & culture like never before with seasonal events throughout the summer months

This season, Castle Hill Inn invites locals and travelers alike to experience a quintessential summer in New England with numerous events and culinary offerings taking place all summer long. With the weather heating up, the iconic Relais & Châteaux property in Newport, Rhode Island, is bringing back its signature outdoor dining on The Lawn and hosting a series of events celebrating Newport’s renowned history, cuisine and culture. 

“Newport is one of the most iconic New England summer destinations, and we are eager to welcome guests back to Castle Hill Inn to enjoy all the summer season has to offer,” said Brian Young, Managing Director of Castle Hill Inn. “This year we’ve switched things up with the addition of two summer BBQs, along with our traditional Clam Bakes, annual Farm Fresh event on The Lawn and more. We are excited for what is sure to be a fantastic summer ahead with all out visitors!” 

A listing of new and returning events at Castle Hill Inn this summer season follows below.

A TRIBUTE TO THE BOUNTY OF NEW ENGLAND, CLAMBAKES RETURN

Castle Hill Inn is excited to kick off the summer season with their Summer Solstice Clambake on Wednesday, June 21st. As the official start to summer, the event will offer an opportunity to guests to enjoy one of Castle Hill Inn’s most beloved dining experiences.

Nestled on the far edge of the bluffs, the Clambake pit is the centerpiece for a meal rich with history and natural flavors, a tribute to the bounty of New England. Clam chowder, fresh Lobsters and Littleneck Clams in smoked seaweed broth are served alongside an array of other special dishes such as Panzanella Salad, Jerk Chicken and more. A selection of desserts includes traditional Apple Pie, fireside S’mores, and build-your-own Ben & Jerry’s ice cream sundaes. 

Additional Clam Bake will be held later in the summer on Wednesday, July 12th and Wednesday, July 26th offering additional opportunities for guests to enjoy a family-style, al-fresco dinner of lobster, clams, buttermilk biscuits, bacon-leek potato salad and more. 

The three alfresco summer feasts will start at 6PM and include live music, as well as non-alcoholic beverages, with beer & wine available for purchase. 

Tickets for the Summer Solstice Clambake are available for $175 per guest, and July’s traditional Clam Bakes are being sold for $150 per guest, inclusive of taxes and fees. Reservations are available now, with tickets being sold exclusively though OpenTable at https://www.opentable.com/r/the-lawn-at-castle-hill-inn-newport

SUMMER WOOD FIRED BBQ

A new event this season, Castle Hill Inn will be hosting a Summer BBQ on Wednesday, August 2nd. This unique culinary night out will offer an evening of barbecue excellence from the property’s pitmasters who will be cooking up a feast. The menu will feature Smoked Blackbird Farm Pork Shoulder, Grilled Rack of Swordfish and Honey-Glazed chicken. Plenty of freshly prepared sides will be on deck as well, including Fingerling Potato Salad, and Cast Iron Mac & Cheese, along with tasty summer desserts of Fruit Cobbler and Mango White Chocolate Torte.

The Summer BBQ is being hosted in partnership with WhistlePig Distillery and offer some of their whiskeys, as well as a special Cigar Roller to add to the festivities. Tickets will be $95 per person, inclusive of taxes and fees.

Limited space will be available, and reservations will be available through OpenTable later this summer.

FARM FRESH RHODE ISLAND’S LOCAL FOOD FEST

A one-of-a-kind evening celebrating local growers and food producers, Farm Fresh Rhode Island’s annual Local Food Fest is back after being on hiatus since 2019. Castle Hill Inn will once again welcome the nonprofit organization on Tuesday, August 15th where dozens of local farmers will be paired with chefs from Newport’s top restaurants. 

Attendees are invited to meet with local food stars, watch live dish preparations and enjoy flavorful creations along with local wine, beer and signature cocktails. Hosted on Castle Hill Inn’s beautiful Chalet Patio and Lawn, the evening soiree will include stunning views of Narragansett Bay and live music to further set the mood.

Preview tickets for the evening include a special preview hour, including passed champagne, raw bar, and extra time to connect with local farmers and chefs, along with early access to the main event. 

Tickets are $250 per person and runs from 4-8PM. Main event tickets are $200 per person and runs from 5-8PM. Tickets can be purchased at www.farmfreshri.org/support/localfoodfest

*Advance tickets only, no tickets will be sold at the event. Children under 12 are welcome to attend at no cost

ADDITIONAL SUMMER OFFERINGS & NEWPORT HAPPENINGS

All summer long, Castle Hill Inn’s iconic Lawn will be open for guests and day trippers to enjoy meals, drinks and take in the views of Narragansett Bay. The property will also be offering their annual beach bonfires, stargazing and s’mores for hotel guests to enjoy throughout the season; in addition to the annual Fourth of July fireworks, which can be seen from the property’s stunning waterfront. 

In addition, Newport is gearing up for a jam-packed summer season with numerous festivals and events including:

  • Annual International Polo Series on weekends from June – August
  • Newport Flower Show (June 23-25)
  • Newport Music Festival (July 4-17)
  • Hall of Fame Tennis Championships (July 16-23)
  • Newport Folk Festival (July 28-30)
  • Newport Jazz Festival (August 4-6)
  • Ida Lewis Distance Race (August 18-19
  • Newport International Boat Show (September 14-17)
  • Newport Mansions Food & Wine Festival (September 22-24)
  • Audrain’s Newport Concour Motor Week (September 28 – October 1)

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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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CHI Kitchen Fermented Sesame Slaw Sofi Award
chefs & restaurantscookingnewswine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / 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.

CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.

The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!

Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

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

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

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