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Wright's Farm Restaurant's 50th Anniversary
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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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Sandy's Fine Food Emporium Celebrating 50 Years
chefs & restaurantsnews

News Bites: Sandy’s Fine Foods 50th / Castle Hill Inn’s Gilded Age Experience / 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.

Sandy’s Fine Foods Celebrating 50 Year Anniversary

Sandy’s Fine Food Emporium, a Westerly staple, is celebrating 50 years of incorporation this year. In 1952, brothers Sam & Mickey Cofone founded Sandy’s Fruit Company in Pawcatuck, CT as a small fruit and vegetable stand. 1972 proved to be a pivotal year for the business, transforming it into what it is known as today. The store was moved to its current location and became incorporated as Sandy’s Fine Food Emporium under the new ownership of Bob Hoffman. Over the years, Sandy’s thrived and transformed with the times. Keeping high quality produce was always a top priority, but they also became known for their fine grocery items, and most notably, their deli. Made in house, Sandy’s prides itself on the entrees, soups & prepared foods their talented chefs create.

After managing the store for years, husband and wife Jim & Emma Lee Goddiess took ownership in 2006. The small, local business has managed to blossom and grow throughout the past 50 years. Starting as a small fruit stand, the store has shown value to its community and loyal customer base. As consumers eating habits have fluctuated through the years, they have continued to stay relevant and always provide the best quality food to their patrons. Stop & Shop opened directly across the street in the 1980s, which could have meant the end for the small store. Despite a big box supermarket becoming a direct competitor, economic highs and lows, ever changing eating trends, and the COVID-19 pandemic, Sandy’s has consistently found the ability to highlight its uniqueness while flourishing and remaining a Westerly institution that will never be replicated. What will the next 50 years hold for this local gem and others like it? Who will be the next generation to grab the baton from the current owners and continue the traditions and values of integral small-town businesses like Sandy’s? What innovations, cultural movements, and seismic events will shift the next 50 years of the hometown American grocery store?

Follow along on social media at @sandyswesterly to stay up to date on daily specials & more!

Castle Hill Inn’s “Gilded Age Experience”

Castle Hill Inn

Rich in history and old-world charm, Castle Hill Inn has captured the imagination of guests for over a century. Built in 1874 as one of Newport’s summer “cottages,” Castle Hill Inn is introducing a brand new “Gilded Age Experience” package this spring, inspired by the popular HBO series (season finale airs tonight!).  

Certain to have guests feeling like a member of Mrs. Astor’s Four Hundred, those who book this package will delight in a two-night stay at Castle Hill Inn, a Tasting Menu Experience for Two at the Dining Room at Castle Hill Inn, and two tickets to one of the Newport Preservation Society mansions that directly inspired the décor of the Russells’ New York City palace. Several scenes from this lavish costume drama were also filmed within them. Julian Fellowes would surely approve! 

The “Gilded Age Experience” travel package at Castle Hill Inn also includes gourmet daily breakfast, guest-only afternoon tea, and a welcome amenity upon arrival. Pricing starts from $1,185 for the two-night package, which can be booked here: https://www.castlehillinn.com/specials/gilded-age-package

Its enchanting coastal setting, relaxed elegance and authentic Newport spirit make Castle Hill Inn an ideal year-round destination for guests seeking the magic and quiet luxury of a 19th-century seacoast life nestled on a 40-acre peninsula overlooking Narragansett Bay – and is perfect for a spring or summer getaway for fans of the HBO series.

Blackstone Valley Culinary News – March 23, 2022

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

Johnny’s still has their Irish on!  You can still get their homemade corned beef hash and Irish coffee.  And don’t forget to contact them for your spring and summer BBQ/party needs.    

Boundary Kitchen & Bar
67 Garrity Street, Pawtucket  02861
401-725-4260
boundarykitchenbar.com

Boundary Kitchen and Bar has some DE-LISH specials for Thursday, March 24, Friday, March 25 and Saturday, March 26.  They’ll be open 4 pm to 10 pm.  Check out the specials HERE

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

The Spring Menu is available at Rhode Island Spirits!  Stop in to sample some spring flavors and participate in some of their upcoming events:   

Saturday, March 26 – Magic With Aces Wild, 6-8 pm

Friday, April 8 – Distillery Bingo and Cookie Chow Pop-Up 6-8 pm

Don’t forget about their Gin School – Click HERE for more information and dates. 

Krakow Deli Bakery Smokehouse
855 Social Street, Woonsocket  02895
401-765-4600
https://www.facebook.com/KrakowDeliBakerySmokehouse/

Let’s help Krakow Deli help those in Ukraine and the refugees!  Stop into Krakow Deli for the best authentic Polish food, including pierogi, kielbasa, sauerkraut, fresh deli sandwiches, groceries and more.  They are also collecting donations for the refugees from Ukraine.  Items they are collecting include personal hygiene products, women’s and children’s underwear, diapers, inexpensive flip-flops, cloth towels, over-the-counter medicine, and first-aid kits. You can bring it in at any time during regular business hours. Items will need to be packaged into cardboard boxes and labeled! Business hours are Tuesday – Friday 9 am – 6 pm and Saturday 8 am – 5 pm.  The owners are also looking for donations of art and gift certificates for an auctionthey’re doing to raise funds for the refugees.  

Lincoln Creamery
276 Front Street, Lincoln  02865
401-724-1050
lincolncreamery.com/

I heard a rumor that Lincoln Creamy will open for the season on April 1!  Can’t wait to see what sweet treats they have this year.   

Miller’s Famous Sandwiches
628 Warren Ave, East Providence, RI 02914
401-434-6678
millersfamous.com/

Summer must be coming – it’s Lobster Time at Millers!  In addition to their famous (and HUGE) Lobster Roll, they’ve got Lobster BLTs and Lobster Bowls.  

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

Happening this week at Smug Brewing – A new release!  Chubby Unicorn, a double India Pale Ale, is available on draft and in cans and gives off pineapple, orange and citrus aroma and flavor.  Stop in to try it and enjoy the events they’ve got planned this week:  

Thursday, March 24 – Trivia Night with Nanu Burmese Fusion!   Ruth is pulling out all the stops with her menu this week! 5 kinds of dumplings (chicken, pork, beef, veggie and octopus), salads (Burmese Tofu salad with chickpeas and tea-leaf salad) and Shan noodles!! Settle in with some awesome food and Smug brews!

Friday, March 25 – Biggest Little Easy Catering at Smug!  Put some NOLA in your chowdah! We start with a traditional New England clam chowder: creamy base, with clams, red potatoes, bacon, dill, and quahogs. Then we “jazz” it up with a little andouille, a few tomatoes, some white wine… This new twist on a Rhode Island classic may just be the best you’ve ever had!

Saturday, March 26 – Sarcastic Sweets at Smug! Nina brings flights of amazing cupcakes to Smug – stop in on a Saturday and give them a try! 

Sunday, March 27 – Bonsai and Brews!  Every attendee will be able to select their own tropical bonsai tree and pot and be provided with the tools to prune, pot, and design the tree under the instruction of a bonsai expert. We promise you’ll be amazed at what you can create! Join Bonsai Bar at Smug Brewing and grab some locally hand-crafted beer while you create your masterpiece!  THIS EVENT HAS SOLD OUT – but Smug is offering more Bonsai and Brews classes in the future.  So don’t wait – click on your desired date to get tickets:   Saturday, April 9 or Saturday, April 23

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The Industrious Spirit Company's Ostreida
chefs & restaurantsfarmsnewswine & drinks

News Bites: The Industrious Spirit Company Releases Oyster Vodka / Celebrate Chinese New Year in Newport / 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.

The Industrious Spirit Company Announces First Ever Oyster Vodka Released in United States

Celebrates with Launch Party Featuring Specialty Version of Ostreida created for Bayberry Garden

The Industrious Spirit Company's Ostreida
The Industrious Spirit Company’s Ostreida

Today, The Industrious Spirit Company (ISCO) announced Ostreida, the first vodka distilled with oysters in the United States. In a world where so many products are created every day it’s rare to find a company doing something new and original. This product is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle.

In celebration of Ostreida, Bayberry Garden and ISCO are announcing a limited edition, small batch run of Ostreida made with a special selection of oysters from Duxbury, MA that were hand-picked for the project by Bayberry’s Executive Chef, Mike Seely. This incredibly special unique spirit will be sold exclusively in cocktails at Bayberry Garden and in bottles from the Tasting Room at ISCO.

“Our vision for our newest product was to create a perfect blend of land and sea, to capture the spirit of where we draw our energy from as a company operating out of the Ocean State. We have always had a focus on sustainability, and work with a regional regenerative farm to grow the organic corn we use for the base of our spirits—so it just made sense for us to work with oysters, one of the most sustainably farmed foods from the sea, known for their positive environmental impact (and of course their incredible flavor!)” said Manya K. Rubinstein, CEO of ISCO. “We’re thrilled to add the first vodka distilled with oysters to our roster of spirits, 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.”

A launch party for Ostreida featuring the version created specifically for Bayberry will be held at ISCO’s Tasting Room on January 23, 2022 from 2pm – 6pm and will feature food and oysters by Bayberry Garden, as well as ocean-themed music by Da Huey X. The party will continue from 6-9pm at Bayberry Garden with a special oyster and Ostreida focused bar menu. Those who attend both the party and the afterparty will have a chance at winning a gift basket that includes oyster shucking gear, beautiful oyster jewelry from RI-trained artist Xenos Works and hot sauce from Bayberry Garden.

“We are so excited about this collaboration between our two brands, who both care deeply about supporting sustainable local agriculture and aquaculture,” said Tom Dennen, the owner of Bayberry Garden and Bayberry Beer Hall.

To further a commitment to supporting regenerative farming practices, The Industrious Spirit Company is donating a portion of all bottle sales of Ostreida at bars, restaurants and liquor stores to GreenWave, an organization that trains and supports ocean farmers in the era of climate change by working with coastal communities to create a blue economy. In support of the same goals, Bayberry Garden will be donating a portion of Ostreida sales from the afterparty to GreenWave.

ISCO makes their vodkas, gins, bourbons and experimental spirits from scratch, giving them the latitude to be creative. The base for their products begins with 100% organic corn grown for them in the Hudson Valley, NY by a farm that uses regenerative agricultural practices such as long-term crop rotations and cover crops in order to rebuild soil health, sequester carbon and keep waterways clean. ISCO prides itself on aligning its sourcing with its ideology of sustainability. The company works with local farmers in Rhode Island to repurpose its still nutrient dense production “waste” as feed for pigs, cows and goats.

“Access to incredible, sustainably grown, super fresh oysters are one of our favorite perks of living in the Ocean State,” said ISCO’s Head Distiller Dan Neff. “To create Ostreida, we perform a distillation using our 100% organic corn neutral spirit and just-hauled-from-the-sea oysters, which allows the spirit to pick up hints of minerality and oyster flavor from the whole oyster. We let the resulting distillate rest to let the flavors meld, then gingerly bring the proof down to 80 for a smooth sipping experience.”

Celebrate Chinese New Year in Newport: Castle Hill Inn and Stoneacre Garden

Excited to share Newport’s favorite restaurants will be celebrating Chinese New Year by offering limited time, celebratory dining experiences. In honor of the year of the tiger, The Dining Room at Castle Hill Inn and Stoneacre Garden will be offering special dinner menus inspired by Chinese culture and featuring traditional Chinese dishes. Please see attached for menus, along with additional details below. 

Castle Hill Inn 

To mark the re-opening of the Inn’s 2022 season, Chef Andy Taur will be offering a three—course Chinese New Year menu at The Dining Room at Castle Hill Inn. Chef Taur’s specialty menu was inspired by his upbringing cooking traditional Chinese dishes with his parents at their Cantonese restaurant.

The specialty menu will be offered alongside the traditional three-course menu, for $92 per person or $137, with optional wine pairings to accompany.

The Chinese New Year menu will be available from January 28th through February 1st. Reservations can be made online via Open Table two weeks prior to your requested day, or via email to [email protected].

View the menu

Stoneacre Garden

Stoneacre Garden 

Asian inspired restaurant, Stoneacre Garden will be offering a Chinese New Year menu in celebration of the year of the tiger. The specialty menu features more traditional Chinese cuisine, such as: Scallion Pancakes, Shrimp Fried Rice, and General Tso’s Chicken.

Stoneacre Garden’s Chinese New Year Menu will be available starting February 1st through February 14th. Reservations are now open and can be made online via Resy or directly by calling at: 401-619-8400.

View the menu

Blackstone Valley Culinary News – January 18, 2022

Today’s newsletter features several fun and delicious learning opportunities available in the Blackstone Valley.  Get together with friends and family and enjoy these restaurants and events!

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

Atrium on Main has great food – check out their menu HERE.   But did you know that you can head to the lower level and learn to play disc golf?   Why not plan to have a great meal with friends and then head downstairs for some golf fun?  Call the restaurant to find out more details about the disc golf.  

Stadium Theatre
28 Monument Square, Woonsocket, RI  02895
401-762-4545
Stadiumtheatre.com

Get your tickets for “Culinary Secrets from the Best”, taking place on Monday, January 31, 2022 at 7 p.m.   This will be a tasting and learning experience, featuring four of the region’s great chefs:   Dave Ashworth from Parma Ristorante in Smithfield, Zach Fernandez from Chelo’s Hometown Bar & Grille, Angelos Petropoulos from Christopher’s Kitchen and Bar in Woonsocket and Superbowl Champion and former New England Patriots defensive lineman, Jarvis Green from Oceans 97, Inc.  You’ll learn how to make four restaurant-quality meals and cocktails at home.  You’ll be served each dish and cocktail and you’ll get recipe cardsso that you can recreate each dish and cocktail at home!   What a fun and fantastic event!   

Here’s the menu:  

Parma Ristorante – Gnocchi alla Vodka and Expresso Martini
Chelo’s Hometown Bar & Grille – Buffalo Mac & Cheese and Chelo’s Red Sangria
Christopher’s Kitchen and Bar – Mousaka (Greek Lasagna) and “Chios” Cocktail
Oceans 97 – Pasta with Shrimp Pate, Olives and Capers and White Christmas Sangria
*Menus subject to change

Seating is limited so don’t wait to get your tickets!   Click HERE for tickets.  

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

Get educated about gin at RI Spirits!   They’ll be hosting Gin School on Saturday, February 13 from 3 pm to 4:30 pm at their Tasting Room and Distillery in Pawtucket.  You’ll receive a gin and tonic upon arrival, learn about the history of gin, sample and smell individual botanicals and learn about taste profiles of different styles of gins.  The class concludes with a cocktail class when you get to create your own gin drink.  And you’ll receive a bottle of Rhodium gin of your choice to take home.  Snacks included too.  There is a limit of 8 students per session, so don’t wait:  Click HERE to get your tickets.  This is a recurring event, so if the upcoming class is sold out, look for future classes.   

The Honey Shop
1300 Park Avenue, Woonsocket, RI  02895
401-766-1488
Breathe-ease.com

Learn how to make authentic Italian pasta!  On Saturday, February 20 from 11 am to 1 pm, The Honey Shop will have everything you need to make pasta – farm eggs, semolina, olive oil and a variety of herbs and spices you can choose from.  Then you’ll roll out your dough, pick your pasta shape, create, cook and take home.  Cooking and tasting included.  Click HERE to sign up.  

For those of you with a sweet tooth, here is some information so you can indulge in something sweet and tasty!   

Lops Brewing
122 North Main Street, Woonsocket, RI  02895
401-616-0520
Lopsbrewing.com

Lops Brewing is hosting their First Annual Cookie Fest on Sunday, January 23, 2022 at 12 noon!  If you have great cookie making/baking skills, you could earn the Cookie Fest Title!  Click HERE for details on how to participate/register.  You don’t need to register in order to sample and judge.  

Awesome Sweets Bakery
654 Central Avenue, Pawtucket, RI  02861
401-723-4080
Awesomesweetsbakery.com

Awesome Sweets Bakery is a nut-free bakery, and they want to remind you that Valentine’s Day is coming!!   Don’t wait too long to place your orders for Valentine’s Day.  Awesome Sweets has beautiful cupcake bouquets for the holiday as well as chocolates and other goodies.  Check out what they have on their Facebook page HERE.

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Castle Hill Inn at Christmas
chefs & restaurantsfarmsnews

News Bites: Castle Hill Inn Christmas Celebrations / Skydog Farm Holiday Greenhouse Oasis / RI Seafood Marketing Collaborative Receives Grant

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.

Castle Hill Inn Celebrates Christmas On The Hill With Festive Happenings This Holiday Season

Castle Hill Inn invites guests to experience a tradition like no other with holiday offerings including a pop-up tree & wreath sale benefitting the James L. Maher Center, s’mores on the Inn’s Terrace, and festive holiday meals in The Dining Room at Castle Hill

Castle Hill Inn at Christmas

This winter, Newport’s iconic Castle Hill Inn invites guests to get into the holiday spirit with a host of events and celebrations starting the weekend after Thanksgiving and going all the way through to New Year’s Day.

With its sweeping views of the Atlantic Ocean and Narragansett Bay, there is no better location in Newport to celebrate the season. The halls of Castle Hill Inn’s mansion will be decked with festive décor, the wood-burning fireplaces will be roaring, and the Inn will be filled with merriment all December long.

“Christmas at Castle Hill Inn is always a special occasion, and we’re thrilled to help spread holiday cheer throughout Newport with the launch of our first-ever pop-up tree and wreath sale the weekend after Thanksgiving, benefiting our friends at the James L. Maher Center,” said Brian Young, managing director of Castle Hill Inn. “We are also looking forward to bringing back our popular s’mores offering on the Inn’s terrace, along with our traditional holiday meals for Christmas and New Year’s.”

A listing of festive happenings at Castle Hill Inn this holiday season follows below.

Pop-Up Tree & Wreath Sale Benefitting the James L. Maher Center

In the spirit of the season, Castle Hill Inn will sparkle with compassion and holiday cheer on the weekend after Thanksgiving.

Castle Hill Inn will host a pop-up tree and wreath sale to benefit The James L. Maher Center from 10am-3pm on Saturday, November 27 and Sunday, November 28. The public is invited to enjoy complimentary hot chocolate and cookies, holiday tunes, and other festive touches while selecting the perfect greenery in one of Newport’s most iconic settings. Wreaths, swags, and Balsam fir trees – including both tabletop and full-size trees – will be available for purchase.

“Our tagline is life to its fullest,” notes executive director Lynne Maher, “and I can’t think of anything that epitomizes that more than the opportunity to make a very special holiday memory. The Maher Center is absolutely delighted to partner with Castle Hill Inn to create Christmas magic for old and new friends – while raising vitally important funds that will brighten the lives of the people we serve, all year long.”

All proceeds from the tree & wreath sale will benefit the James L. Maher Center, which has been serving people with intellectual and developmental disabilities on Aquidneck Island and in Rhode Island’s East Bay communities since 1953. The Maher Center offers an array of programs – including creative, recreational, and social programming, volunteer and employment opportunities, supportive residential options, and accessible, on-demand transportation services – with the goal of helping people imagine and curate fulfilling lives that reflect their unique interests, affinities, and talents.

“We strongly believe in the mission of the James L. Maher Center, and are proud to be working with this incredible organization,” continued Brian Young. “We invite the Newport community to purchase their Christmas trees and wreaths with us this year, and enjoy the festive ambiance at Castle Hill Inn while supporting such a wonderful cause.”

S’more Holiday Cheer at Castle Hill Inn

Back by popular demand, Castle Hill Inn is sparking up some yuletide merriment on weekends in December with firepits and s’mores on the Inn’s terrace! Guests will stay warm and cozy by a wood-burning fire pit while enjoying stunning views of the Newport Pell Bridge and Narragansett Bay in the background. This experience includes all the fixins’ for traditional s’mores, complimentary hot chocolate or cider, and three comfy fleece blankets to take home. “Spikes” for the hot chocolate and cider are also available for those looking for a bit of extra warmth.

The cost to book a firepit is $200, and each reservation can serve up to six guests. All reservations must be made online and will become available one week in advance. Reservations will be offered at 4:30pm and 7:30pm on December 9-12th, December 16-19th, and December 26-30th.

Enjoy a Festive Christmas or Christmas Eve Meal in The Dining Room at Castle Hill

Christmas at Castle Hill Inn is always a merry occasion, and this year is no different! The Inn invites guests and locals alike to enjoy The Dining Room’s traditional three-course menu with some holiday favorite twists throughout. The mansion will be adorned in festive décor and Christmas cheer, and guests can relax by the Inn’s wood-burning fireplaces and enjoy live music.

The three-course menu, priced at $98 per person, features holiday classics such as Roasted Chestnut Soup and Christmas Goose En Croûte, along with Baked Stuffed Lobster, Maple Glazed Blackbird Farm Ham, Grilled Beef Tenderloin, and more. Seatings will be offered between 4:30-8:00pm on Christmas Eve and from 12:00-8:00pm on Christmas Day. Reservations for non-hotel guests can be made starting Nov. 26 for Christmas Eve and Nov. 27 for Christmas Day, and can be made via email.

Ring in the New Year with Castle Hill Inn

Ring in the New Year at Castle Hill Inn! The Dining Room at Castle Hill is offering a delectable New Year’s Eve four-course menu by Chef Louis Rossi, featuring family style hors d’oeuvre to share, followed by three delicious courses. Enjoy live music while you dine, and finish off with a complimentary champagne toast and head into ’22 with style! The four course menu is $165 per person, and reservations for the general public can be made via email & phone beginning December 3rd (hotel guests may book in advance). 

Guests and locals alike can also celebrate the start of the New Year at Castle Hill Inn with the Inn’s classic New Year’s Day Brunch. Served from 10:45am-3:00pm on the first day of the year, Castle Hill will be serving an a la carte menu and of course plenty of bloody marys and mimosas!

For more information on holiday happenings at Castle Hill Inn this year, please visit https://www.castlehillinn.com/specials.

Skydog Farm Annual Holiday Greenhouse Oasis Opens Saturday November 6th Free Holiday Homestead Series

Skydog Farm has transformed their 1,800 sq ft botanical greenhouse into a Holiday Oasis that is open to the community Saturdays 12-4pm and by appointment throughout November and December.   

This is the third year that owners, Mark Phillips and Katherine Fotiades, have opened their greenhouse for the winter season. “It is an honor to be able to offer an alternative to the holiday hustle and bustle that we can so easily become overwhelmed by. Being in a warm sunny greenhouse with natural beauty helps to sooth the senses and invites us to step out of the chaos and into the present moment. Our hope is to provide a local shopping experience that is both uplifting and serene.” says Katherine Fotiades.

Skydog Farm continues to inspire their community to reconnect to the Arts of Home & Hearth by adding a Holiday Homestead Series to this year’s Winter Greenhouse Schedule.  Their Fall Series was very well received and the Holiday series will offer cooking and seasonal DIY botanical craft demonstrations. Demos are free and will be held at 1:00pm on Saturdays during their normal operating hours throughout November and December. The Holiday Series will culminate with a Gingerbread House contest and extended hours for a special candlelit evening on Saturday December 18th. The entry fee for the contest will be a donation to a local charity (TBD). Please register for individual demos and/or contest. Space is limited.

Skydog Farm also offers a flexible year round CSA farm share program where you can save up to 25% off market price on their hydroponic leafy greens and herbs. You have a choice of a large or small package, four or twelve weeks and pickup at Skydog Farm or at Farm Fresh RI’s Sims Winter Market in Providence, Saturdays 9-1pm. By supporting a “pick to order” farm model you not only secure your weekly share of fresh produce, you also reduce food and packaging waste and strengthen the local food system.

Demo Schedule:

11/6     Winter Farm Share Enrollment
11/13   Making the Perfect Pie Crust
11/20   Succulent Centerpieces 
11/27   Succulent Fairy Birdhouses
12/4     Creating a Solstice Spiral*
12/11   Gingerbread Construction
12/18   Gingerbread Contest & Candlelight Evening

To learn more about upcoming events, CSA shares and to register for demos, visit www.skydogfarm.com or by follow them on social media Instagram @skydogfarmri

For more information on Farm to School programs. https://www.farmfreshri.org/programs/farm-to-school/ and https://www.rifarmtoschool.org/

Governor McKee, Congressional Delegation Join DEM in Announcing $300,000 Federal Grant Aimed at Strengthening Local RI Seafood Market

Governor Dan McKee, members of the Rhode Island Congressional delegation, and the Department of Environmental Management (DEM) today are announcing the launch of a new, year-long seafood marketing and promotion campaign aimed at increasing the consumption and value of Rhode Island seafood in Rhode Island. The campaign will be undertaken by DEM on behalf of the RI Seafood Marketing Collaborative, a public-private body whose objective is to support local fishermen and seafood farmers and increase awareness and consumption of locally harvested species by the public. It will be supported with a $300,000 Saltonstall-Kennedy grant awarded to DEM by NOAA Fisheries and begin in January 2022.

The campaign focuses on the enormous benefits to be derived by steering more RI seafood to RI markets, for sale by RI seafood retailers and consumption by RI consumers, including residents and visitors/tourists. Rhode Island’s commercial fisheries have long been an economic powerhouse. Annual wild harvest landings total over 80 million pounds, valued at over $100 million (ex-vessel). These landings yield a total economic output valued at over $400 million and support over 4,000 jobs. In addition, shellfish farms in RI waters produce more than 8 million oysters annually, with a farm-gate value of nearly $6 million.

It is striking to note that most seafood landed and grown in RI is exported out of state and most seafood sold and consumed in RI is imported into the state. Exports of RI seafood are important and valuable and will remain so. However, the relatively small amount of RI seafood sold in RI calls attention to the need and opportunity to grow the in-state market and render it more secure.

“This grant is a win for Rhode Island’s blue economy on many levels. It will boost our commercial fishing, benefit Rhode Island consumers, and support food security and sustainability initiatives,” said Governor Dan McKee. “I look forward to helping Rhode Island seafood – which is renowned worldwide – increase its value and realize its full potential locally.”

“Rhode Island offers some of the best fresh-caught and cooked seafood in the world and this federal grant will help promote local, sustainably-caught seafood to a wider audience,” said Senator Jack Reed. 

“Fishermen and shellfish harvesters catch some of the freshest, most delicious seafood in the country right off the coast of Rhode Island,” said Senator Sheldon Whitehouse. “These federal funds will be used to help get the word out so that more locally caught fish end up on plates across the state and more jobs are created on Ocean State docks.”

“Rhode Island seafood is the envy of the world, but we can do a better job of supporting our local fishermen and shellfishermen right here at home,” said Rep. Jim Langevin. “I’m proud to have helped secure this federal funding to shore up Rhode Island’s Blue Economy, so that Rhode Island residents, visitors, and tourists can fully enjoy all that our booming local seafood industry has to offer.” 

“I’m thrilled that DEM has been awarded a $300,000 Saltonstall-Kennedy grant to support this new initiative that will benefit our local fisherman, shellfisherman, and the RI seafood industry,” said Congressman David N. Cicilline. “This funding will help bring to fruition years of hard work and dedication from DEM and Rhode Islanders who have working to strengthen our local seafood market and economy here at home.”

“This grant provides an amazing opportunity to provide Rhode Island seafood consumers with more information about our products and develop stronger, direct connections to Rhode Island seafood. Through the implementation of this Saltonstall-Kennedy grant, we are poised to do just that,” said DEM Acting Director Terry Gray. “DEM is grateful for the leadership of Bob Ballou, who wrote the winning grant proposal and is passionately dedicated to expanding our seafood supply chain to support the local food system.”

The new campaign is aimed at increasing consumer awareness of and demand for RI seafood products in RI, thereby increasing in-state sales, spurring growth of the local seafood economy, and supporting a stronger, more resilient local food system that is less dependent on less reliable out-of-state sources. Shorter supply chains, or food miles, also have smaller carbon footprints, thereby helping to mitigate the impacts of climate change.

The federal grant will be used to fund a comprehensive multimedia advertising campaign, coupled with point-of-sale support, spanning all of 2022. The campaign will promote all opportunities to access RI seafood in RI, including retail markets and restaurants as well as opportunities to buy directly from commercial harvesters. All RI businesses that offer RI seafood, and all RI consumers who prefer RI seafood, stand to benefit. For RI businesses, benefits include opportunities to increase sales and to derive more value from those sales, given the appeal of fresh RI seafood in RI. For RI consumers, benefits include enhanced opportunities to access and enjoy nutritious seafood from local waters. The campaign will afford more opportunities for RI retailers and consumers to tailor their seafood sales and purchases to better support the hard-working Rhode Islanders who harvest and grow RI seafood.

An important corollary component of the grant award is a dedicated study to assess the effectiveness of the marketing and promotion campaign. Dr. Hiro Uchida, Chair of the University of Rhode Island’s Department of Environmental and Natural Resource Economics, will track changes in sales of RI seafood in RI, and the value of those sales, throughout 2022 via data provided by a diverse cohort of RI retailers and sales venues. The results of the study will be used to determine whether the solid investment in promoting the RI commercial fishing and seafood industry yields solid, measurable results. RI businesses interested in participating in this evaluative process should contact Dr. Uchida at [email protected]

The grant award brings to fruition 10 years of strategic planning and program development undertaken by DEM and the RI Seafood Marketing Collaborative. The collaborative is a 19-member advisory body established in 2011 by the RI General Assembly. Its membership includes representatives from all key sectors of the RI commercial fishing, aquaculture, and seafood industry, joined by representatives from URI, RI Sea Grant, and a host of state agencies, namely DEM, the RI Commerce Corporation, Rhode Island Department of Health, and RI Coastal Resources Management Council. In coordination with key partners, and drawing upon a shoestring budget, the group has overseen the development of a strong framework and strategy for marketing and promoting RI seafood, administered by DEM. Core program components include a trademarked RI Seafood brand, a robust SeafoodRI.com website, a Fish Line phone app, and a well-honed social media presence. These tools-in-the-toolbox will continue to serve as unifying elements, augmented by the new surge of paid multimedia marketing, consumer education, and retailer support made possible thanks to the new grant award.

For more information on the RI Seafood Marketing Program, contact Robert Ballou, Assistant to the Director, DEM, and Chair of the RI Seafood Marketing Collaborative, at [email protected]. For more information on DEM programs and services, visit www.dem.ri.gov. Follow DEM on Facebook, Twitter (@RhodeIslandDEM), or Instagram (@rhodeisland.dem)

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