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ISCO's Aquavit via @iscospirits on Instagram
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News Bites: ISCO Releases Aquavit with a Winter Party / Castle Hill Inn Pop Up Supper Club / Little City Thrifty Vintage Market Returns / RI Brewers Guild at Home Show

by David Dadekian June 13, 2024
written by David Dadekian

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


The Industrious Spirit Company Announces New Spirit: Aquavit, a Scandinavian Treat to Banish Winter Blues

ISCO's Aquavit via @iscospirits on Instagram
ISCO’s Aquavit via @iscospirits on Instagram

Today, The Industrious Spirit Company (ISCO) announced its newest Tasting Room only spirit: Aquavit, a festive Scandinavian caraway spirit that is sure to chase away any post-holiday winter blues. With half of the ISCO team proudly being of Swedish descent they couldn’t wait to create a spirit that brought that heritage to life. ISCO has produced two versions of the aquavit, an aged version and an unaged version. It joins their mainstay spirit line up of Ostreida Oyster Vodka, Structural Vodka, Ornamental Gin, Blue Velvet Bourbon, Patina Bourbon Barrel Aged Gin and Gemma Crystal Vodka. 

“Our team is thrilled to bring these two savory Aquavits to life,” said Eric Olson, one of ISCO’s Head Distillers “The real test was that my aunt approved, and said she would proudly pass around in her post as the Grand Lodge Deputy of Svea Lodge 362 of the Vasa Order of American Swedish Fraternal Organization Club.”  

To warm things up ISCO will host a “Winter-Blues-Be-Gone Party!” on Thursday, January 25 starting at 5pm. The party will feature the opportunity to try and purchase both Aquavits, while enjoying complementary nibbles from a special caviar and bread bar, plus house-made pickles, tastes of a special collaborative aquavit-cured gravlax created by the Fearless Fish Market, a plethora of traditional Swedish licorice and last but not least a mobile, wood-fired sauna provided for guests warmth and cozy, boozy lounging by AltaerSauna! The celebration will continue all weekend, culminating on Sunday, January 28 with a Nordic Sweater Weather Party, featuring special foods curated by Head Distiller Eric Olson!

ISCO’s unaged Aquavit gives off the aromas of earthy cumin and warm rye give way to subtle candied lemon and caraway flavors followed by a lush, verdant dill that lingers on the palate. While Aquavit can be (very) happily enjoyed sipped straight, it is delightful in cocktails as well. Use it to spike your hot cider, try it in a riff on a Collins in place of the gin or a Mule in place of the vodka. 

Its aged Aquavit has aromas of rye, caraway, vanilla and caramel followed by cozy cumin and candied fennel on the palate. This Aquavit, like its unaged sibling, can be (very) happily sipped straight, but try it also in an espresso martini, an old fashioned or a Negronis!

To create their aquavits, ISCO continues their authentic passion for making spirits from scratch. A rye mash, made by fermenting a beautiful organic corn alongside a bit of malted rye, is distilled with caraway seed and multiple loaves of a custom-made heavily seeded rye from a local family-run bakery. 

The unaged aquavit is then infused with local fresh dill.  The aged version is left to rest for one year in thrice-used barrels that first held ISCO’s Blue Velvet Blue Corn Bourbon, followed by their Patina Barrel Aged Gin, and finally by the Aquavit.


Castle Hill Inn Pop Up Supper Club Dining Series Returns

Castle Hill Inn’s renowned culinary team, led by Executive Chef Andy Taur, will be sharing some of their favorite inspirations and passions to take guests on a unique culinary adventure, highlighting different cuisines and regions from around the world each week. This palatable culinary experience is truly not like any other and should not be missed! 

The Pop Up Super Club series kicks off in February and will run through late-March, featuring a new corresponding menu each week. The three-course prix fixe menus are $60 per person (plus tax and gratuity) and reservations are required to attend; those can be made online via OpenTable at the following link: https://www.opentable.com/r/events-at-castle-hill-inn-newport. 

The full schedule and menus follow below: 

  • February 6th & 7th – Lunar New Year 
  • February 20th & 21st – Italian American 
  • February 27th & 28th – German Biergarten 
  • March 19th & 20th– Steak Frites 
  • March 27th & 28th – Roma

Little City Thrifty, Rhode Island’s Largest Vintage Market, Returns to WaterFire Arts Center

March 2 & 3, 2024
Noon to 6pm (11am Early Buying Hour)
WaterFire Arts Center
475 Valley Street, Providence, RI

Little City Thrifty
Little City Thrifty

Little City Thrifty Vintage Market is one of the largest curated indoor vintage and antique shopping events in New England, bringing vintage lovers from far and wide to Providence for the weekend. On March 2nd & 3rd, 2024, Little City Thrifty will have an eclectic lineup of over 90 vintage booths, with vendors from Rhode Island and eight other states (traveling in from as far as Detroit!). With 15,000 sqft of pre-loved and size-inclusive clothing, home décor, vinyl records, books, barware, art, collectables, ephemera, jewelry and accessories, small furniture, and much more available at all price points, Little City Thrifty is a true vintage playground.

“We’re thrilled that Little City Thrifty has been so well received, and we are excited to welcome a ton of new and different dealers to our fifth vintage market this March,” says co-founder of Little City Thrifty, BJ Mansuetti. “It means a lot to us that thrifty, vintage-loving New Englanders have really embraced our event since we started in 2022, and that support brings a massive and much needed lift to our small business community after a tough couple of years.”

Mansuetti’s wife and business partner in Little City Thrifty, Robin Dionne, adds, “As a longtime vintage collector and seller who is focused on re-use and recycling, I love to see the community come together to give vintage items a new life. Little City Thrifty is a fun party, but also has a deeper meaning for us, and this year we are working with Bootstrap Compost to help divert event trash from the landfill. We’re excited to announce that Little City Thrifty is now a fully compostable event!”

The event will feature food from local favorites Diego’s East Side and JA Patty, a bar serving Rejects beer (Middletown, RI) and specialty cocktails and mocktails, and coffee from New Harvest Coffee Roasters. Entry includes a drink ticket, that can be redeemed for a complimentary small drink, provided by participating beverage sponsors, or a discount on full-sized beverages. General Admission tickets are $8 in advance and may be available for $10 at the door, if the event does not sell out. “Early Buying Hour” tickets are also available but are very limited. For $15, these tickets allow entry a full hour before the event starts, and they’re perfect for those who want some extra elbow-room while shopping and to get a first look at the vendors’ collections and rare items.

For a full list of vendors and to purchase advance tickets, visit www.littlecitythrifty.com.


The 74th Annual RI Home Show, Southern New England’s Largest Consumer Show, Set to Take Place April 4th to the 7th at the RI Convention Center

The RI Home Show will Add a Brand-New Experience, in Partnership with the Rhode Island Brewers Guild, Called House of Brews with Samplings from Local Breweries in the Guild

RI Home Show Rhode Island Brewers Guild House of Brews
RI Home Show Rhode Island Brewers Guild House of Brews

The RI Home Show is back for its 74th year and in celebration the show is adding a brand-new experience to the event, in partnership with the Rhode Island Brewers Guild, this year will feature the House of Brews. Attendees of the RI Home Show, taking place at the Convention Center April 4th to the 7th, will get the chance to enjoy complimentary samples of local beers from breweries within the Guild. This experience marks yet another way that the RI Home Show showcases an ever-growing local business trend in Southern New England.    

“After a long day in the yard or putting the finishing touches on a special project, there’s nothing quite like enjoying a craft beer at home, especially when it’s Rhode Island made,” said Nils Weldy, Executive Director of the Rhode Island Brewers Guild. “Pairing a wide variety of expertly selected craft beer tastings with a day at the Rhode Island Home Show is a combination built for success. We are very appreciative of the opportunity extended by the RI Builders Association to bring show attendees the House of Brews experience at the 2024 Rhode Island Home Show,” continued Weldy. 

“The RI Home Show is a very diverse, locally owned, and highly promoted experience,” added John Marcantonio Chief Executive Officer, RIBA.  “As we continue to transform the 74-year-old show, with the “House of Brews,” we are looking forward to promoting and growing the local craft beer industry – I’m sure we all agree, home improvement, and a RI brewed beer…they go together!” 

“The RI Home Show is always an annual favorite at the Convention Center, and we are very excited that they will be partnering with the Rhode Island Brewers Guild to make this event a bigger and better experience for all who attend,” said Lawrence Lepore, General Manager of the Rhode Island Convention Center. 

The largest home improvement and idea show in Southern New England features five shows in one — the 11th Annual Energy Expo, the 10,000 sq ft Garden Experience, the Inspiration Showcase, the Specialty RI Flower Show and the brand-new House of Brews.  For the past 74 years, The Rhode Island Home Show has been connecting thousands of qualified homeowners to over 250 home improvement exhibitors, experts, products and services to improve their home, garden and outdoor living spaces. 

Tickets for the RI Home Show will go on sale in March.  The RI Home Show hours are as follows: Thursday 12 pm to 9 pm; Friday 12 pm to 9 pm; Saturday 10 am to 9 pm and Sunday 10 am to 5 pm. 

The Rhode Island Brewers Guild is the official brewery association in Rhode Island, existing to support and promote Rhode Island Craft Breweries. The RI Brewers Guild was established in 2013 with five founding breweries and brewpubs. As of today, they have almost 36 participating Rhode Island Breweries. For more information on the Rhode Island Brewers Guild and how you can get your exclusive Rhode Island Brewery Passport, you can visit https://ribrewersguild.org/.  

For more information, please visit www.ribahomeshow.com  

June 13, 2024 0 comments
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Chocolate Fest 2013 at Whole Foods Market Waterman Street

by David Dadekian February 3, 2013
written by David Dadekian

Raaka Virgin Chocolate Bourbon Cask Aged

Raaka Virgin Chocolate Bourbon Cask Aged

Chocolate Fest 2013 is coming to Whole Foods Market this week and I was very kindly gifted with a bag of some of the best chocolate treats from the Waterman Street store in Providence. I eagerly tasted my way though the bag containing nine chocolate products from the Whole Foods Market Chocolate Fest featured vendors. Six bars of chocolate and three chocolate drinks later and I was in chocolate bliss. You can sample these products at the Waterman Street store on Thursday, February 7 from 5 – 7 p.m.

If there’s some Raaka Virgin Chocolate out for you to sample at Chocolate Fest, leap at the chance, especially if you enjoy really dark chocolate like I do. The Raaka Virgin Chocolate Bourbon Cask Aged bar (pictured here) is 83% cacao, which was the “darkest” of the bars I was given and I loved it. To make a Bourbon Cask Aged bar Raaka ages their cocoa nibs in oak casks for one month. There’s lot more flavor going on here than your standard dark chocolate bar, though the cocoa definitely is the strongest. I would be very interested to get some of Raaka’s other bars. Take a look at their site for more info on their fair trade and ecologically friendly practices.

Taza Chocolate Coco Besos

Taza Chocolate Coco Besos

One of my favorite chocolate makers in the United States, Taza Chocolate, is offering a 70% cacao bar with coconut, called Coco Besos or Coconut Kisses. Taza is a stone ground chocolate, produced nearby in Somerville, Massachusetts. Because it’s stone ground it has a very slightly gritty texture instead of a glossy smoothness. While I love and always recommend Taza’s stone ground chocolate on it’s own (their 87% cacao bar is my go to bar), the addition of the coconut works very well and adds a bit more sweetness to the dark chocolate bar.

There were two bars from Vosges Haut-Chocolat to try and I loved both of them. My wife made a claim on the remains of the Bapchi’s Caramel Toffee Bar, and I couldn’t blame her. It’s a milk chocolate bar, a little on the darker side for milk chocolate, and the addition of the buttery caramel toffee with walnuts and pecans makes for a great combination. Though I was partial to the combination in the other Vosges Haut-Chocolat bar, Black Salt Caramel. It’s a dark (70%) bar and it’s really notched up by the addition of black Hawaiian sea salt and burnt sugar caramel.

Cissé Trading Co. Signature Semisweet Hot Cocoa

Cissé Trading Co. Signature Semisweet Hot Cocoa

There were also some drinks to try and while I’ve never been a fan of any packaged hot cocoa mixes, I was completely persuaded to change my mind by the two I tried from Cissé Trading Co. In fact, my wife proclaimed their Signature Semisweet Hot Cocoa the best hot chocolate mix she ever had. It was an excellent blend of really delicious chocolate, including chocolate chips which added a nice thickness to the drink. As you’d expect, I preferred Cissé Trading Co.’s Dark Chocolate with Cinnamon Hot Cocoa. I would recommend whisking the packaged mix with the recommended amount of hot milk instead of just stirring it together in a cup. Mmm, was that good drinking chocolate.

There’s more, but you should get to Chocolate Fest at the Whole Foods Market Waterman Street store from 5 – 7 p.m. on Thursday, February 7 and sample some chocolate for yourself. The other two Rhode Island Whole Foods Markets will also be offering Chocolate Fest sampling. University Heights will hold Chocolate Fest on Thursday, February 7, from 5 – 7 p.m. and Garden City will hold Chocolate Fest on Friday, February 8, from 5 – 7 p.m.

February 3, 2013 0 comments
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The Duck and Bunny Wins First Rhode Island Food Fights Great Cupcake Championship

by David Dadekian March 11, 2012
written by David Dadekian

RI Food Fights awards produced by Ahlers Designs, Inc.

RI Food Fights awards produced by Ahlers Designs, Inc.

The first Rhode Island Food Fights event was held on Sunday, March 11 at The Spot Underground in Providence. RI Food Fights, the brainchild of Jim Nellis and Casey Spencer, declared their first competition to be the Great Cupcake Championship and thirteen bakeries from around the state vied for the title of best cupcake in Rhode Island, along with some excellent prizes. First place, part of the judged competition (of which I was a judge) was awarded to The Duck & Bunny of 312 Wickenden Street in Providence for their Bunny Carrot cupcake.

I spoke with The Duck & Bunny co-owner Jessica Becker about the restaurant and the thought behind their cupcakes. Becker said, “When we opened The Duck and Bunny we wanted to have cupcakes as one of the best things that we would carry because we came from New York where cupcakes had kind of blown up. Our whole thing was we thought they were all too sugary sweet and we really wanted to focus on the flavors. That was the big thing for us. We wanted authentic tastes. Brandy [Schwalbe] and Renee [Frechette] are our cupcake pastry chefs and they have wonderful recipes and we’ve collaborated. We like to do twists on classics and do different things.”

The Duck & Bunny's Bunny Carrot cupcake (mini version)

The Duck & Bunny's Bunny Carrot cupcake (mini version)

The judges second place prize went to City Girl Cupcake of 99 Weybosset Street in Providence for their Caramel Chocolate Walnut cupcake. Judges’ honorable mention went to Mi-Mi’s Sweet Shoppe for their Snickers cupcake. In addition to the judged competition, the sold out crowd also could cast their votes for their favorite cupcakes. People’s Choice winner was The Cupcake Contessas‘ Spice cupcake and People’s honorable mention went to The Duck & Bunny.

This three hour RI Food Fights dessert extravaganza was emceed by Mike Ritz and John Taraborelli with Kristen Minsky acting as cupcake hostess. The five judges had to considerately consume thirteen cupcakes. Judges were Chef Andrew Shotts of Garrison Confections, Chef Jennifer Luxmoore of Sin Desserts, Pastry Chef Melissa Denmark of Gracie’s, WPRO producer and host Bekah Berger and David Dadekian of Eat Drink RI. The event was successful and Nellis and Spencer plan on staging more RI Food Fights.

First place winners from The Duck & Bunny, from left to right: Jessica Becker, Renee Frechette and Brandy Schwalbe

First place winners from The Duck & Bunny, from left to right: Jessica Becker, Renee Frechette and Brandy Schwalbe

City Girl Cupcake's Caramel Chocolate Walnut cupcake

City Girl Cupcake's Caramel Chocolate Walnut cupcake

March 11, 2012 0 comments
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chefs & restaurantsnewswine & drinks

Interview with Emily Luchetti, appearing at The Sun WineFest, January 27-29

by David Dadekian January 20, 2012
written by David Dadekian

Chef Emily Luchetti

Chef Emily Luchetti

The Sun WineFest ’12 at Mohegan Sun is coming up and in addition to the spectacular two-day Grand Tasting there are a number of special tastings and events taking place over the three-day Festival. Chef Emily Luchetti of Waterbar and Farallon restaurants in San Francisco is one of the many celebrity chefs coming to southern New England to participate in Saturday evening’s Celebrity Chef Dine Around Presented by Moët & Chandon as well as Sunday evening’s closing event Bubbles and Bon Bons Presented by Perrier-Jouët which sounds like the must-attend event for dessert lovers.

Eat Drink RI spoke to Luchetti and it turns out she has some very local ties to a Rhode Island dessert institution. Read on to find out which flavors are her favorite and what she’ll be serving up at The Sun WineFest.

eat drink RI: Tell us a little about yourself.

Emily Luchetti: I am the Executive Pastry Chef at Waterbar and Farallon restaurants in San Francisco. I’ve written six cookbooks and I’m also a Dean at the French Culinary Institute—they have a campus in New York and in California. I’m originally from the East Coast. I moved out to California in 1984 and started working at Stars. I worked there for 11 years. The first part of my cooking career was in the savory side and then in 1987 I switched to desserts because I figured it would be a lot more fun to make desserts. It was one of those things where, as soon as I switched to it, I felt like I found my niche and knew that was where I wanted to be.

edRI: Do you get a chance to do some cooking every day or is it more overseeing things as an Executive Pastry Chef?

EL: I’m lucky to have a team in each restaurant. We develop menus together. I’m always involved in menu development. I’m at one of them [Waterbar or Farallon] five days a week so when I go in there, my belief is you don’t just sit there in an office in front of a computer. If you’re going to really get a sense of what’s going on, you look at the clipboard, see what needs to be done, and you roll out tart dough, you make cookie dough or you do whatever is needed. I like to bake, so I really do get to bake on a weekly basis.

edRI: Is there one part of the job you like to do best?

EL: At this point in my career, I kind of like the diversity. When I was younger I loved creating the dessert menu everyday and making sure everything was done by 5:30 and everything was perfect and explaining it all to the waiters. You’re really focused on that one part of your job. Now I get different kinds of challenges and exposures. The beauty of it all is that, when I seem to get sick of one, I seem to have another responsibility that I can switch to.

edRI: How often do you come up with new desserts at the restaurants?

EL: I would say we change the dessert menu in each of the restaurants about every month. A lot of it’s driven seasonally, a lot of it’s driven by what we get bored with and we want to do something different.

edRI: Is there something on your menus right now that you really love?

EL: We’ve just been switching the menus the last couple of weeks and we’re now pretty excited about the citrus in California that’s coming up. We have Meyer lemons, the different kinds of oranges and things like that. We use a lot of passion fruit. The citrus is fun because it’s bright and vivid. Visually and texturally and taste-wise it adds some excitement to a January day.

edRI: Have you been to The Sun WineFest before?

EL: No, I haven’t. I’m really looking forward to it. I have family in the area so I’m very familiar with that part of the country, but I’ve never been to Mohegan Sun so I’m looking forward to going.

edRI: What will you be doing at the Bubbles and Bon Bons event?

EL: I’m going to be doing some ice cream sundaes. We wanted it to be chocolate, but I thought I’d do something different, because I’m sure Jacques Torres will have truffles, which are absolutely lovely and delicious. So I’m doing crème fraîche ice cream with caramel sauce, fudge sauce, cocoa nibs or candied almonds. But people will be able to make it their way.

edRI: How do you make the crème fraîche ice cream?

EL: I make a traditional crème anglaise base with egg yolks, sugar, milk and some cream. I cook that over the stove top and get it nice and thick to cook the eggs. Then I take it off the stove and whisk in the crème fraîche. I don’t heat the crème fraîche because it starts to breakdown and changes the texture of it. It’s got a good ratio of cream and milk. I probably use a little bit more cream than milk in my ice cream but I definitely use milk. You don’t want to use all cream because then it tastes too fatty. There is a point where you can actually have too much cream. It’s hard to believe!

One of my favorite ice creams in your area is Gray’s. The Mocha Chip and the Ginger are my favorites. I have a beach cottage in South Dartmouth. I go there in the summer and work on my cookbooks. When I get there I don’t really feel that I’m there until I go over to Gray’s and get an ice cream cone. In one of my books, A Passion for Ice Cream, I profile about a dozen great ice cream places around the country and Gray’s is in there.

edRI: Tell us about your most recent book The Fearless Baker?

EL: I wrote that because people come up to me often and ask “what do you do?” and I say, “I’m a pastry chef” and they say, “oh I could never do that, I can’t bake.” I started thinking about what makes people so fearful of baking and I said to myself, I want to help people get over this fear of baking [by giving] them a book where they can not feel so intimidated and realize they can be successful when they bake dessert. It’s geared toward the beginning baker, but at the same time I make stuff from it all the time because it tastes really good. All the recipes I made with people who haven’t baked before so I really got a feeling for what questions would come up and what problems they would have.

edRI: What do you have planned for the Celebrity Dine Around?

EL: I’m doing a Brownie Brown Sugar Parfait. That’s layers of brown sugar pastry cream with caramel sauce, brownies and toasted pecans. That was one of the desserts on the opening menu of Waterbar. We’ve been open for four years and it makes a reoccurrence [on the menu], but it’s not on the menu right now.

edRI: Is there a dessert on one of your menus you just can’t take off or people would scream?

EL: There is a chocolate pudding cake. You serve it warm and when you bake it, it separates so it’s cake-y on top and pudding-y on the bottom. People really like it. We’ve had it on for four years and we finally said we’re going to take it off and see what happens. Maybe there won’t be that big of a revolt and we’ll try to replace with something they’ll like even better. The jury’s not back on that one yet.

The Sun WineFest runs Friday, January 27 through Sunday, January 29 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 20, 2012 0 comments
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