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Shop Local Food & Drink Businesses Online

by David Dadekian November 17, 2021
written by David Dadekian

Due to the ongoing COVID-19 crisis many of Rhode Island’s food & drink businesses are trying to promote sales of their products, from food and beverages to gift cards and apparel. This page will attempt to be updated regularly with links to their online storefronts.

Check out the Restaurants with Online Ordering and Take Out page and get some take out or delivery!

Resource Links for Small Businesses During COVID-19 Crisis including all federal, state & municipal funding options, plus health links.

Looking for locally brewed beer? We have a full update from RI Breweries right here.

Hope & Main has got an excellent #EatStrongRI page dedicated to their members who sell online, so rather than duplicate that, go check out their page.

If you would like your business to be added to this page, please send a message through our contact form. I’m happy to add ANYONE, just please send through the form so I don’t lose track of anyone.

The entire list is now in a sortable and searchable spreadsheet. Looking for something in particular? Type “grocery” or “seafood” or “gift card” into the search box.

wdt_IDBusiness NameOnline Storefront
113 Starshot sauces
2401 Nutritiongift cards
3401 Studioapparel
4A Marketgrocery pick up
5Aleppo Sweetsgift cards
6American Mussel Harvestersshellfish and more delivered
7Andrade's Catchseafood pick-up
8Anna's Kitchen Shrubdrinking & cocktail shrubs
9Aquidneck Meat & Provisionspick up fresh meats, prepared freezer ready dinners, produce and artisan cheeses 401-846-8880
10Arcadia Pizzagift cards
11Bacarogift cards
12Back to Basicsgrocery delivery
13Backyard Food Company, Thesalsas, pickles, jams & more
14Baldorhome delivery of grocery & specialty goods
15Beautiful Daygranola and coffee
16Belmont Marketgrocery delivery and pick up
17Beth Bakesgluten-free crackers
18big king / northapparel
19bin 312wine by emailing [email protected] or call 401-714-0040
20Black Sheepgift cards & t-shirts
21Blackbird FarmRI raised beef & pork
22Bottleswine, beer & spirits
23Brass Monkeygift cards & t-shirts
24Broadway Bistro / The Slow Rhodegift cards
25Buckhead Meat of New Englandmeats
26Bywatercurated food boxes and gift certificates
27Campus Fine Wineswine, beer & spirits
28cartwheelRIdonation-based grocery delivery
29Celebratedgift cards & apparel
30Champlin's Seafoodseafood for pick up
31Chef's Warehouse, The / Sid Wainer & Sonhome delivery of grocery & specialty goods
32Chez PascalChezprons
33Clement's Marketplacegrocery pick up
34Coastal Wine Traillinks to vineyards for wine
35Cocktail Writer Matt Simmonshttps://www.instagram.com/p/B_JBuHrH9bt/batched cocktails and beverages, homemade sweet and hot salsa
36Coffee Exchangecoffee, apparel & more
37Coffee Guy, Thecoffee
38Confreda Greenhouses & Farmsfarm market & grocery
39Cowesett Inngift cards
40Dave's Coffeecoffee, coffee syrup, gear & apparel
41Deep Roots Farmmeats, eggs, farm market
42Easy Entertainingpantry items
43Eat Drink RIt-shirt
44Eddy, Thecocktail mixers & gift cards
45Edgewood Cheese Shopgift cards
46Enjoyful Foodsvegan and paleo foods
47Far Westgift cards
48Farm Fresh RIfarmers market/grocery home delivery
49Fearless Fish Marketseafood pick up
50Figidinigift cards, email [email protected]
51Four Town Farmfarmers market pick up
52Frog & Toadjust about everything fun you'll want
53Gastros Craft Meatscharcuterie, sausage, condiments, apparel & gift cards
54GerbsAllergy Friendly Foods
55Good Game Grillgames & gift cards
56GottaQ Smokehouse BBQgift certificates
57Granny Squibb's Iced Teasbottled or canned iced teas
58Green Grocer, Thegrocery delivery
59Hanju Kitchengift cards
60Hurricane Hill Farmeggs, honey, farm goods and livestock
61Industrious Spirit Company, Thespirits to pick-up
62KG Kitchen Bargift cards
63Knead Doughnutsgift cards
64Lily's Ladlebroths
65Lobsters New Englandseafood, lobsters & more
66Local Catch, Theseafood delivery and pick up
67Lumpia Brospick-up and delivery of frozen lumpia
68Massimogift cards
69Matunuck Oyster Barseafood
70Matunuck Oyster Bargift cards & apparel
71Maxine Bakedcupcakes & desserts
72Menumasterst-shirts
73Munroe Dairygrocery delivery
74Narragansett Bay Lobsters, Inc.seafood home delivery
75Narragansett Beerapparel, gear & more
76New Harvest Coffee Roasterscoffee, brewing equipment, gift cards and more
77New Riversgift cards
78Newport Lobster Shackseafood delivery
79Newport Restaurant Groupgift cards, 100% of the proceeds go to their employee relief fund
80Newport Vineyards & Taproot Brewing Companyapparel, gift cards, gifts and out-of-state shipped wines
81Nook Coffee Shop, Thecoffee, apparel & more
82northgift cards
83Oberlingift cards & t-shirts
84Ocean State Pepper Co.spice blends (use code EATDRINKRI for 10% off)
85Only In Rhode IslandRI gourmet & gift items
86Pane e Vinogift cards
87Parchedapparel
88Pat's Pasturedmeats, eggs, farm products
89Pepper Junctionhot sauces and blends
90Persimmonsauces by emailing [email protected]
91Piemonte Pizzagift cards
92Pop on the Blockgourmet popcorn
93PVD Piessavory & sweet pies, pick up and delivery
94Queen Bean Coffee Companycoffee, brewing equipment and more
95Revival Brewing Companygift cards via Instagram
96Revival Brewing Companygift cards via Instagram
97Rhed'shot sauces
98Rhode Island Spiritsvodka, gin & liqueurs
99Riffraffgift cards
100Rocco's Pub & Grubgift cards
101Roch's Fresh Foodsgrocery delivery
102Sakonnet Lobster Co.seafood delivery
103Sanctuary Herbs of Providenceteas
104Savory Grape, Thewine, beer & spirits
105Shop, Thecoffee, tea and more through app
106Singift cards
107Sons of Liberty Beer & Spirits Co.local spirits, sanitizer, apparel, barware & more
108South Coast Organics & Bulk Foodsbulk groceries
109Stock Culinary Goodsgrocery, culinary goods, gift cards & more
110Sydneygift cards
111Thomsen Foodservicehome delivery of grocery & specialty goods
112Tilly's Cheesesteaksgift cards
113TomaBloody Mary mixers (use code brunchathome for 20% off)
114Tony's Colonialgrocery and Italian specialty products
115Tony's Seafoodseafood pick up
116Troopgift cards & apparel
117Urban Greens Co-op Marketgrocery pick up
118Vendagrocery and Italian specialty products
119Walrus and Carpenter Oystersoysters, apparel & gear
120We Be Jammin'jams, condiments, salsas & more
121WhatsGoodfarmers market/grocery home delivery
122White Dog Distillinggift cards
123White Electric Coffeecoffee & tea
124Yacht Club Bottling Workssodas & seltzers
125Yoleni'sGreek products of all kinds
Business NameOnline Storefront

Check out the Restaurants with Online Ordering and Take Out page and get some take out or delivery!

Looking for locally brewed beer? We have a full update from RI Breweries right here.

November 17, 2021 0 comment
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News Bites: RI DEM Grant Opportunities / Coggeshall Farm Museum Crowdfunding Campaign / Stock Culinary Goods & Garrison Confections / Newport Restaurant Group to Open Avvio

by David Dadekian January 27, 2016
written by David Dadekian

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

DEM Promotes Growth of Green Economy with Latest Grant Awards

Nearly $400,000 to be invested in small businesses to foster innovation and growth of local food and agriculture

Rhode Island Department of Environmental Management

Rhode Island Department of Environmental Management

As part of its efforts to expand the green economy in Rhode Island and support working families, the Rhode Island Department of Environmental Management (DEM) announced today the availability of $380,000 in grant funding to local small businesses under the Local Agriculture and Seafood Act (LASA) and Farm Viability programs. The grants are designed to increase the competitiveness of Rhode Island products in the marketplace and help local farmers and food partners grow their businesses.

“Rhode Islanders take great pride in their agricultural heritage and diverse food cultures,” said DEM Director Janet Coit. “It is part of what makes our state such a special place to live, visit, and raise a family.  And increasingly, local food and agriculture are hotbeds for innovation and entrepreneurship – spurred on by a growing awareness of the benefits of eating fresh, locally grown food and being connected to a local farmer, nursery, or fisherman. We’re proud to invest in the continued growth of local food and green industries and to support the many new businesses, working families, and innovative initiatives funded under these programs.”

Local Agriculture and Seafood Act (LASA) Grant Program

In partnership with the Rhode Island Food Policy Council, the LASA grant program provides up to $20,000 awards to new and small farmers, producer groups, and non-profits to support the growth and sustainability of Rhode Island’s farming, aquaculture, and seafood industries. Now in its third year, the LASA program funds both program and capital projects.  For capital projects, priority is given to initiatives that (1) directly benefit new or small agriculture producers; (2) foster new collaborations or share new information among Rhode Island food-system partners; or (3) support new products or new sales channels with clearly defined markets.

“Adequate nutritious food is essential to human wellbeing and the bedrock of economic development,” said Kenneth Payne, Chair of the Rhode Island Food Policy Council. “LASA is a building block in strengthening Rhode Island’s agriculture and seafood sectors. Let’s all eat well and enjoy Rhode Island’s best.”

LASA is a public-private partnership funded through the state with generous support from the van Beuren Charitable Foundation, the Henry P. Kendall Foundation, and the Rhode Island Foundation.  A total of $230,000 is available for the 2016 grant round.

For grant guidelines and to apply, visit dem.ri.gov.  Applications must be received by 11:59 p.m. on February 16. Applications may also be mailed or hand-delivered to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 by 4 p.m.on February 16; however, applying online is strongly encouraged.  Awards will be announced as part of the Rhode Island Agriculture Day held each spring.  Non-profit organizations are eligible for program funds only.

Farm Viability Grant Program

The Farm Viability Grant Program, made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program, supports efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

The grants – open to individual farmers or agricultural or educational groups – fund projects up to two years in duration that support the continued vitality of local agriculture.  Funded areas include, but are not limited to, research, marketing, food safety and security, plant health, “buy local” initiatives, and development of cooperatives.  For a complete list of funded areas visit www.dem.ri.gov.

Fund projects will support the broad competitiveness of locally-grown specialty crops in Rhode Island.  Initiatives that benefit a sole commercial product or provide a profit to a single individual or group will not be considered.  Single entities are encouraged to participate as project partners.  For this round, $150,000 is available in grants ranging from $10,000 to $50,000. To date, DEM has awarded more than $2 million in farm viability grants to support the competitiveness of locally-grown specialty crops.

For more information, visit www.rigrown.ri.gov.  Applications accompanied by a W9 form should be mailed to DEM Division of Agriculture, Room 370, 235 Promenade Street, Providence, RI 02908 and postmarked no later than March 31, 2016.

In addition to these grant programs, DEM works across many fronts to accelerate growth of the local food economy, which supports 60,000 jobs in Rhode Island.  The department continues to make investments in critical infrastructure as well as provide farm incubation space to new farmers through its Urban Edge and Snake Den farm properties.  The state’s food system now includes 1,243 farms, an increase of 44 percent from 2002, and nearly 70,000 acres of farmland.  And Rhode Island’s green industries account for more than 15,000 jobs and contribute $2.5 billion to the economy.

The Ocean State is a national leader in direct-sales to consumers, with approximately 50 seasonal farmers markets in the state’s urban, suburban and rural areas; seven indoor winter markets; and numerous pick-your-own and farm-stand operations.  In partnership with the Seafood Marketing Collaborative, DEM developed the RI Seafood brand to uniquely identify Rhode Island seafood in the marketplace and help local fishermen and distributors grow their businesses.  In 2015, nearly 100 million pounds of seafood arrived at Rhode Island ports, with an ex-vessel value over $75 million.  There are 20 registered users of the RI Seafood brand – which was recently featured as part of Newport Restaurant Week, the Rhode Island Oyster Festival, and the Narragansett Calamari Cook-Off.  For more information, visit www.seafoodri.com.

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


Coggeshall Announces $50K Campaign to Fuel Education Program

Living history museum to launch crowdfunding campaign to meet $50K matching grant

Mortar and Pestle at Coggeshall Farm Museum

Mortar and Pestle at Coggeshall Farm Museum

Coggeshall Farm Museum may be set in the 18th-century, but it’s launching a 21st-century campaign to raise funds for its growing education program. On Friday, January 29, the nonprofit living history museum in Bristol, RI will kick off a $50,000 crowdfunding campaign to help meet a $50,000 matching grant from philanthropist H.F. “Gerry” Lenfest.

“We’re using these funds to build something pretty amazing — a mobile living history program that puts the story back into history,” says Executive Director Cindy Elder. “Last year, 3,000 students came to Coggeshall for field trips, and we plan to host even more in 2016. Unfortunately, lots of schools find it difficult to afford field trips. Transportation costs alone make it tough. So we’re sending our educators from the farm yard to the school yard to get kids excited about history.”

Coggeshall is using the crowdfunding platform, Indiegogo.com, to generate the matching funds. The theme is “Send Coggeshall to School: $50K in 50 Days.” Donors access Coggeshall’s Indiegogo site at http://igg.me/at/coggeshall and can make gifts of any size. “Perks” for giving range from memberships to hearthcooking classes to naming rights for Coggeshall’s next newborn farm animal. Donations made on the museum’s website or by mail also count toward the match.

Coggeshall honors the lives of 18th-century tenant farm families and brings to life the daily struggles, joys and tasks experienced by working people of this time period. Elder feels it’s critical to bring this perspective into the classroom, because it helps children connect to history through stories that more closely resemble their own.

“We all remember the names of the powerful people who filled our history books,” she says. “But what about the everyday people who built this country from the ground up? The tenant farmers we represent didn’t own their land. They rented. And they had no voting rights. Through their own sweat and determination, they helped to build the American dream. That’s something today’s kids can understand.”

Coggeshall’s education program sheds light on an era when the United States was brand new, just after the American Revolution. The museum’s educators explore issues such as farming, traditional hand skills, politics, class, gender roles, the slave trade, the role of government, voting rights and other issues affecting working people of the time.

“We’re not paying lip service to history at Coggeshall,” says Elder. “We speak from experience, because we are operating a 48-acre farm using 18th-century methods every day of the year. We can share the things we’ve learned by caring for animals, raising crops, cooking over a hearth or mucking the barn when it’s 10 degrees out. History is not just dates and names. It’s the story of where we came from and how we got here. For us, history isn’t forgotten. It’s alive and well and living at Coggeshall Farm Museum.”

The “Send Coggeshall to School Campaign” will fund:

  • Development of a class-based living history curriculum, in collaboration with a team of K-12 educators and the Rhode Island Historical Society.
  • A prototype living history app for the classroom, developed in partnership with MuseumTrek.
  • Educational materials to assist teachers with pre- and post-visit lesson planning.
  • Pilot presentations at no cost to 20 schools in the next 12 months to test the program.

In the past 12 months, Coggeshall has received several grants to help it preserve this 1790s salt marsh farm and build its educational program, including:

  • $2,500 from Roger Williams University and $500 from BankNewport to fund field trips for Bristol students.
  • $32,000 from The Champlin Foundations for improvements that will enable Coggeshall to offer short-time residencies to scholars and craftspeople.
  • $25,000 from the Carter Family Trust and $1,000 from the Town of Bristol to hire and retain high-quality educators.
  • $3,260 from the 1772 Foundation and $1,000 from the State of Rhode Island for historic restoration.
  • $2,500 from Access for All Abilities to improve wheelchair accessibility to the site.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunda during the week of February 15 for school vacation; and by appointment for groups or scholarly visits. For more information, visit www.coggeshallfarm.org, call 401-253-9062 or email Cindy Elder at [email protected].


Garrison Confections Returns to Hope Street

Meet chocolatier Drew Shotts and sample Rhode Island’s finest chocolates February 6th at Stock Culinary Goods

Just in time for Valentine’s Day, a new partnership between Garrison Confections and Stock Culinary Goods returns the entire line of the award winning artisan chocolate back to Hope Street in Providence where it all began.

To mark the union, Garrison Confection’s chocolatier Andrew Shotts will visit Stock on Saturday, February 6th from 11 am – 3pm to offer samples and talk about how he makes his nationally renowned chocolates. Campus Fine Wines will also attend to provide samples and suggestions of sherries, ports and bubblies that will pair perfectly with the chocolate.

Since leaving his popular Hope Street retail location eight years ago, Chef Shotts has been producing his chocolate confections from his factory in Central Falls, with most of it being shipped to major cities such as Los Angeles and New York. While limited amounts have been available locally, for the last several years the only way to get the full range was to visit the factory in the days preceding holidays.

“Before Christmas and Valentine’s Day, we would have people lining up to purchase outside of the factory, ringing the bell before we even opened,” says Chef Shotts. “But we wanted a solution that would allow more people to conveniently get their chocolate, while allowing me to focus on my work, which is experimenting with and creating the confections. That’s where Stock came in.”

For the last two years, Stock has rolled out a few select items, but with this new arrangement, the entire line of sixteen varieties of confections, including tablets, chocolate covered fruit and nuts, hot chocolate and boxed sets of bon bons is available at all times.

“This has been a dream of ours since we opened,” says Stock owner Jan Faust Dane. “Many of my customers are elated when they find that we carry it because they know that the gift of Garrison chocolate is always a hit, and now it’s all readily available, seven days a week.”

Each year for Valentine’s Day, Garrison releases its “Legendary Lovers” boxed set collection of boldly flavored and elegantly designed bon bons, with each flavor honoring a famous or infamous couple. This year marks the 15th year of the tradition and the lovers are a roll call of past years’ favorites, including George + Gracie, Scarlett + Rhett and Napoleon + Josephine. Those bon bons and other confections will be available to sample during the instore event.

Stock Culinary Goods, with its Garrison kiosk, is located at 756 Hope Street, Providence near Rochambeau.


Newport Restaurant Group to Welcome ‘Avvio Ristorante’ in former Papa Razzi Location

Newport Restaurant Group’s Award-Winning Portfolio Expands to Include Avvio, an Inspired and Classic-Italian American Eatery in Garden City

Avvio Ristorante exterior rendering

Avvio Ristorante exterior rendering

Newport Restaurant Group, a division of Newport Harbor Corporation, an employee-owned hospitality company, is pleased to announce Avvio, a new restaurant in the former Papa Razzi space in Garden City, Cranston. Avvio will join the Newport Restaurant Group collection as the ninth location in Rhode Island and will embody the essence of everyday Italian dining; a place where friends and family gather, share laughs and celebrate milestones. Papa Razzi will be closed for business beginning on Sunday, January 31st and Avvio will open as a classic Italian eatery in spring 2016.

“When Newport Harbor Corporation purchased seven Papa Razzi restaurants in 2012, it gave us the opportunity to grow our footprint into Massachusetts,” said Paul O’Reilly, CEO and President of Newport Harbor Corporation. “The Cranston location has been successful, but with the growth and expansion of Garden City, we saw an opportunity to refresh the space and enhance its offerings to align with Newport Restaurant Group’s culinary philosophy. These changes will allow us to add Avvio to the Newport Restaurant Group portfolio and to provide guests in the West Bay and statewide the experience they have come to expect from our restaurants and with a similar price point to Papa Razzi.”

Chef Greg Coccio, former Executive Chef at Papa Razzi will remain in this role at Avvio. His efforts will be complemented by Chef Kevin DiLibero, Director of Culinary Arts. Both have been cooking within Newport Restaurant Group for many years and share a passion for and heritage of Italian cooking.

As always, the Newport Restaurant Group’s focus on simple ingredients will be on display, sourced locally and directly from Italy. Prepared with distinct, yet traditional cooking techniques, Avvio’s menu will feature inspired Italian classic dishes along with Neapolitan pizzas and a wood-fired grill.

The culinary team will be augmented by Chef Casey Riley who serves as Chief Operating Officer and oversees the culinary development of each Newport Restaurant Group property. Chef Riley’s extended familial roots are in Cranston and this opening is especially personal and special as Casey’s appreciation of Italian cooking was first nurtured through the traditions passed on to him via the family table.

During the closure, Papa Razzi gift cards will be accepted at all Papa Razzi locations in Massachusetts, as well as at Newport Restaurant Group properties Waterman Grille and Hemenway’s, in nearby Providence. Visit www.paparazzitrattoria.com or www.avvioristorante.com for additional details.

January 27, 2016 0 comment
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Walrus and Carpenter Oysters Dinner on the Farm with Nick’s on Broadway

by David Dadekian November 2, 2013
written by David Dadekian

Dinner on a sandbar at the Walrus and Carpenter Oyster Farm in Ninigret Pond

Dinner on a sandbar at the Walrus and Carpenter Oyster Farm in Ninigret Pond

This past summer Walrus and Carpenter Oysters held a series of dinners at their farm in Ninigret Pond in Charlestown, Rhode Island. Rhode Island aquaculture is a rapidly expanding form of farming and having the opportunity to dine on a sandbar in the salt pond is a rare experience. Couple that with a multi-course dinner prepared by some of Rhode Island’s best chefs and you have a evening that is highly unique.

I was invited by Derek Wagner, chef and owner of Nick’s on Broadway in Providence, to the dinner he prepared on Sunday, August 11th. The event began with a tour of the farm by owner Jules Opton-Himmel with his crew Ben and Phoebe. After the tour, there was a raw bar of oysters shucked fresh from the pond. Then dinner was served on a sandbar (see above photograph). Wine for the evening was paired by Campus Fine Wines in Providence.

Here are 21 of my favorite photographs from the evening. The entire set of 150 photographs can be viewed on Facebook. Thank you to everyone involved in a truly spectacular evening.

Jules Opton-Himmel pouring out some growing oysters during the tour for the guests

Jules Opton-Himmel pouring out some growing oysters during the tour for the guests

Immature oysters

Immature oysters

Walrus and Carpenter Oysters raw bar in the pond

Walrus and Carpenter Oysters raw bar in the pond

The setting for dinner

The setting for dinner

Dinner table on a sandbar 1

Dinner table on a sandbar 1

Dinner table on a sandbar 2

Dinner table on a sandbar 2

Chef/owner Derek Wagner of Nick's on Broadway with farmer/owner Jules Opton-Himmel of Walrus and Carpenter Oysters

Chef/owner Derek Wagner of Nick’s on Broadway with farmer/owner Jules Opton-Himmel of Walrus and Carpenter Oysters

Chowder!

Chowder!

Plating the salad course

Plating the salad course

Salad

Salad

Wagner cooking in his sandbar kitchen

Wagner cooking in his sandbar kitchen

Sautéing fish

Sautéing fish

Calamari  and fish cooking

Calamari and fish cooking

Plating the fish course

Plating the fish course

The final fish, squid and quinoa dish

The final fish, squid and quinoa dish

The guests enjoying dinner as the sun sets on Charlestown

The guests enjoying dinner as the sun sets on Charlestown

Plating dessert

Plating dessert

Dessert!

Dessert!

Cleaning up at the end of the evening

Cleaning up at the end of the evening

Opton-Himmel and Wagner as we head back to the docks

Opton-Himmel and Wagner as we head back to the docks

View the entire set of 150 photographs on Facebook.

November 2, 2013 0 comment
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News Bites: Campus Fine Wines, Castle Hill Inn, Dave’s Marketplace, XO Café and 2 Pauls Good Food

by David Dadekian November 6, 2012
written by David Dadekian

Campus Fine Wines, photo courtesy of Campus Fine Wines

Campus Fine Wines, photo courtesy of Campus Fine Wines

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

Campus Fine Wines

Campus Fine Wines under new ownership for 1st time in nearly 40 years

The new owners of Campus Fine Wines will celebrate the store’s Grand Reopening throughout December, with Champagne tastings every Friday from 4PM-7PM.

Two local wine industry veterans and their spouses recently purchased the shop, which has been a Fox Point neighborhood landmark for decades. Andrea Sloan & Howard Mahady have combined industry experience of over 30 years. Howard has worked in retail since the early 90’s, first as the French wine & Scotch buyer at The Wine Specialist in DC, followed by 9 years as Sales Manager at Wakefield Liquors, then another 4 years as a rep in wine wholesale. Andrea spent about a decade in the photo industry before stumbling into wine in 2003, right around the time her son was born. She worked first as a rep for a small importer in MA before moving to Providence and taking a job at Campus Fine Wines where she was a manager; after 3 years she also moved to the wholesale side of the business. Andrea & Howard met on the road, quickly realized they had a similar aesthetic & philosophy about wine, and that they both still had a passion for retail. When Campus came up for sale, they jumped at the opportunity. Lucky for them, their spouses were willing to quit their jobs and sink their savings into the venture!

Since taking over in July, the four have quietly revitalized this old neighborhood favorite with an updated selection of wine, beer and tchotchkes to match the bright new paint job and artwork. Their energy and enthusiasm for what they’re selling is contagious, and it’s clear that part of their mission is to remind us that wine, beer, and spirits should be fun. But they’re very serious about what they’re doing, especially when it comes to wine. Part of what sets the new Campus apart is their commitment to producers who make wine with respect for the land, the grape, and those who drink. These producers understand that the best wines (not to be confused with the most expensive) are reflections of time, place and method. This simple truth, which is rightfully celebrated in food, is often overlooked in wine. With this in mind, the December tastings will focus on Grower Champagnes, aka: Farmer Fizz. These Champagnes are made by the underdogs of the Champagne region; these are the people who work the land, grow the grapes, and harvest the fruit. The yields are tiny, case production is minimal, and the resulting wines are true labors of love and expressions of place.

On the topic of place, the new owners are grateful to be in such a vibrant, dynamic city that bustles with creativity and values cultivating knowledge and new ideas. Their tagline, Cultivating Thirst, was born from the idea that those qualities are part of what defines Providence and it’s why they support local organizations such as The Athenaeum and Rhode Island NPR. Being a good neighbor is part of their mission; another few decades as a dedicated and valuable partner in the community is their vision.

In addition to the weekly Friday tastings, Campus also hosts wine & beer tastings every Saturday from 2-5PM and 4-6PM respectively. Come check out the new Campus Fine Wines– Cultivate your thirst!

Campus Fine Wines
127 Brook St.
Providence, RI 02906
401-621-9650
[email protected]
Twitter: @campusfinewines

Castle Hill Inn

Celebrate Oktoberfest at Castle Hill Inn through November

Enjoy a Sampling of Housemade Charcuterie and Oktoberfest Beer for $10

Castle Hill Inn, located at 590 Ocean Drive in Newport, is pleased to celebrate autumn with a new bar bites offering: a tasting of housemade charcuterie paired with a seasonal beer selection. For more information, please call 401.849.3800 or visit www.castlehillinn.com.

Now through November 30th, guests can enjoy a perfect sampling of executive chef Karsten Hart’s housemade charcuterie, featuring such items as kabonosy, leberwurst, and soupy salami served with grilled bread and caraway mustard and paired with a choice of Sam Adams Oktoberfest, Spaten Oktoberfest, or Ayinger Oktober Fest-Märzen. The charcuterie selection changes often and is available daily at the Castle Hill bar for just $10.00.

Dave’s Marketplace

Holiday Side Dish Contest

Enter to Win Oct. 29 – Nov. 14, 2012

You’re always known you make the best side dishes now here’s your chance to prove it!!

How to Enter: All recipes need to be submitted electronically through Facebook message or emailed directly to [email protected]

How to Submit Recipe: Submit that treasured recipe you were taught or created along with a description or story, 250 words or less, of what this recipe means to you, your family or friends. Please do not submit any recipe that has been previously published or copyrighted in any form by another chef or author.

How the Recipe WILL be Judged:The winner will be determined by a combination of:

  1. The content of the recipe and quality of ingredients.
  2. Practicality and nutritional value of the recipe.
  3. Ease of preparation
  4. The consideration of Dave’s in House Chefs.

Prizes: The winner will receive a $250 Gift Certificate to Dave’s Marketplace and Dave’s will make a $250 donation to the Rhode Island Community Food Bank in the winners name.

For more information visit us at www.davesmarketplace.com

XO Café

Martin Lyons Named Executive Chef at XO Café

Providence Culinary Veteran Joins Acclaimed Chow Fun Food Group

XO Café, located at 125 North Main Street in Providence, is pleased to announce that Marty Lyons, a veteran of the Providence culinary scene, has been named Executive Chef. For more information or to make a reservation, please call 401-273- 9090 or visit www.xocafe.com.

“We are thrilled to welcome Marty to our team,” said John Elkhay, Maestro, Chow Fun Food Group. “He is a rising star in the Providence culinary sky, and we are looking forward to watching him shine at XO.”

Marty has already made his mark on XO with new seasonal menu offerings on the fall menu, including such creative dishes as Pumpkin Seed-Crusted Salmon with celery root gratin, wilted greens, beet & apple slaw, and Dijon gastrique; Seared Bomster Scallops with pork belly, Brussels sprouts, crispy quinoa, and carrot-ginger puree; and Grilled Pork Tenderloin with root vegetable hash, braised red cabbage, spiced cider reduction, and pickled mustard seed.

Prior to joining XO, Marty worked in some of the top restaurants in the Capital City, most recently as Chef de Cuisine at Loie Fuller and as Sous Chef at the acclaimed Nick’s on Broadway, where he was responsible for all aspects of kitchen management, including staff management and seasonal menu development. Before Nick’s, Marty was Sous Chef at L’Epicurio, the former AAA Four Diamond restaurant in the Hotel Providence, where he supervised the kitchen and bake shop.

Marty holds an Associates degree in Occupational Studies in Culinary Arts from SUNY College of Agriculture and Technology, an Associates of Science in Food and Beverage Management, and a Bachelors of Science in Service Management from Johnson & Wales University in Providence. A native of Whitehall, NY, he currently resides in Providence.

2 Pauls Good Food

2 PAULS GOOD FOOD OPENS IN EAST PROVIDENCE

Paul Shire and Paul Roidoulis are at it again. One year after opening The ROI in Providence, they have opened 2 Pauls Good Food at 315 Waterman Avenue in East Providence. If that address rings a bell, it’s the former location of Vine Yard East, Cattails City Grille, and Joseph’s Family Restaurant.

With Paul Shire once again in the kitchen, the menu will feature American comfort food: prime burgers, macaroni and cheese, chicken pot pie, franks and beans, and Shire’s famous meat loaf. Open for lunch and dinner Tuesday through Sunday, every day will offer a different special: southern fried chicken, brisket pot roast, beef stroganoff, fish and chips, prime rib au jus, and shepherd’s pie.

Made-from-scratch soups, salads, and sandwiches are available at lunch with heartier fare on the dinner menu, including dishes from around the world: barbecued beef quesadilla, satay chicken skewers, Jamaican jerk chicken wings, shish kabob platters, steak alla mamma, Maryland crab cakes, and pasta dishes such as lasagna. The most expensive item on the menu is the filet mignon with mashed potatoes and vegetables at $21.95.

The drink menu features original and classic cocktails, beer on tap and by the bottle, and affordable wines starting at $5 a glass and $15 to $25 a bottle.

Shire said his latest venture is a casual neighborhood restaurant serving very good basic food. The interior has a clean modern look with banquettes for comfortable seating and large windows for natural light during the day. The color scheme is green and blue in the dining area, dark red and purple with granite in the bar. “We will offer great value, big portions, and quick lunches for those on a schedule,” Shire said.

For more information, call 228-PAUL, or visit www.2paulsgoodfood.com.

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